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
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.