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

Yasuhiro Honma
September 2005

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Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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