Edamame Salad with Raspberry Vinaigrette
Edamame Salad Ingredients 6 cups freshly chopped greens, washed and dried
½ cup sliced radish
1 medium julienne-cut red onion
3 julienne-cut carrots
2 cups halved grape tomatoes
2 cups shelled edamame, blanched
Tofu Croutons Ingredients 12 ounces firm water-packed tofu, drained, cut medium-dice
1/2 cup soy sauce
1 1/2 cup water
2 Tablespoons Ranch Dressing powdered seasoning mix
¾ cup Corn Starch
vegetable oil for deep fat frying
Raspberry Vinaigrette Ingredients 1/2 cup raspberry vinegar
1/4 cup fresh raspberries
1/4 cup honey
1/2 cup soy oil
1/4 cup extra-virgin olive oil
1/2 cup fresh basil leaves, chiffonade
Salt and black pepper, to taste
Edamame Salad Directions In a large bowl, add first 6 ingredients, toss lightly. Divide evenly on salad plates. Sprinkle with tofu croutons, serve with raspberry vinaigrette.
Tofu Croutons Directions In a medium bowl, add soy sauce, water and Ranch Dressing powder, mix together. Add tofu , marinate 4 hours; remove from marinade, allow to drain.
In a medium mixing bowl add corn starch, add tofu, toss lightly.
Deep-fry at 350˚ F in oil until golden-brown. Remove from oil, drain.
Serve immediately, sprinkle on salad.
Raspberry Vinaigrette Directions In a blender, add vinegar, raspberries and honey. Purée, slowly add oils to emulsify. In a small bowl, add dressing. Whisk in basil, salt and black pepper. Serve with salad.
Notes Yield: 8-10 servings
By Chef John Andres, BOS Restaurant, Des Moines, IA