Snow Pea and Enoki Mushroom Salad with Tofu-Tamari Dressing
- TOTAL TIME: 20 MIN
- SERVINGS: 4
Many people confuse tamari with ordinary soy sauce because both are made from soybeans. But tamari has a richer, cleaner and mellower flavor that comes out in the silky dressing on this light, crisp salad. It is also a boon for people with wheat allergies because, unlike soy sauce, the soybeans used in authentic tamari are not fermented with toasted wheat.
- 1/4 cup plus 2 tablespoons silken tofu
- 2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons tamari or soy sauce
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon finely grated peeled fresh ginger
- 1/4 teaspoon Asian sesame oil
- 1 cup snow peas (3 ounces)
- 8 cups loosely packed mesclun (4 ounces)
- 1/4 cup cut chives (in 1-inch lengths)
- 2 ounces enoki mushrooms
- 2 tablespoons chopped chervil or flat-leaf parsley
- 2 tablespoons chopped basil
- In a blender, puree the tofu with the olive oil, tamari, rice vinegar, lemon juice, ginger and sesame oil. Scrape the dressing into a bowl and season with salt.
- In a small saucepan of salted boiling water, blanch the snow peas for 30 seconds. Drain and pat dry, then slice lengthwise into thin strips.
- In a large bowl, toss the mesclun with the snow peas, chives, enoki mushrooms, chervil and basil. Add the tofu dressing and toss again. Transfer to plates and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.