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.
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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
How to Make It
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.