This salad from executive chef Yasuhiro Honma of En Japanese Brasserie in New York City combines crisp greens, crunchy rice crackers and smooth tofu cubes in a fantastic lime, orange and soy dressing.
Terrific Green Salads
1 medium white turnip
1/4 cup vegetable oil
2 tablespoons minced onion
2 tablespoons fresh orange juice plus 1/2 teaspoon finely grated orange zest
1 1/2 tablespoons fresh lime juice plus 1/2 teaspoon finely grated lime zest
1 tablespoon plus 1 teaspoon soy sauce
Salt and freshly ground pepper
4 ounces mesclun
8 plain Japanese rice crackers, coarsely crushed
6 cherry tomatoes, halved
10 ounces firm tofu, cut into 1/2-inch cubes
1 sheet of nori, julienned with scissors
How to Make It
Put the turnip in a small saucepan, cover with water and bring to a boil. Reduce the heat to moderately high and simmer for 5 minutes. Drain and refresh under cold running water. Peel the turnip and slice it paper thin using a mandoline slicer.
In a food processor, combine the oil, onion, orange and lime juices and zests and soy sauce. Season with salt and pepper.
In a bowl, toss the mesclun with the rice crackers, tomatoes, tofu, turnip and dressing. Top with the nori and serve.
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