Snow Pea and Enoki Mushroom Salad with Tofu-Tamari Dressing

Ingredients

• 1 teaspoon(s) unseasoned rice vinegar
• 0.25 cup(s) plus 2 tablespoons silken tofu
• 0.25 cup(s) cut chives
• 1 teaspoon(s) finely grated peeled fresh ginger
• 8 cup(s) loosely packed mesclun
• 2 ounce(s) enoki mushrooms
• Salt
• + 7 more ingredients
• • 1.5 teaspoon(s) tamari or soy sauce
  • 2 teaspoon(s) extra-virgin olive oil
  • 2 tablespoon(s) chopped chervil or flat-leaf parsley
  • 2 tablespoon(s) chopped basil
  • 1 teaspoon(s) fresh lemon juice
  • 0.25 teaspoon(s) Asian sesame oil
  • 1 cup(s) snow peas

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 th...

View full recipe at Food & Wine