Snow Pea and Enoki Mushroom Salad with Tofu-Tamari Dressing

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1/4 cup plus 2 tablespoons silken tofu
2. 2 teaspoons extra-virgin olive oil
3. 1 1/2 teaspoons tamari or soy sauce
4. 1 teaspoon unseasoned rice vinegar
5. 1 teaspoon fresh lemon juice
6. 1 teaspoon finely grated peeled fresh ginger
7. 1/4 teaspoon Asian sesame oil
8. Salt
9. 1 cup snow peas (3 ounces)
10. 8 cups loosely packed mesclun (4 ounces)
11. 1/4 cup cut chives (in 1-inch lengths)
12. 2 ounces enoki mushrooms
13. 2 tablespoons chopped chervil or flat-leaf parsley
14. 2 tablespoons chopped basil

1. 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.
2. 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.
3. 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.