Edamame Salad with Tofu Croutons

Edamame Salad with Tofu Croutons

From: Chef John Andres, BOS Restaurant, Des Moines. Yield: 8-10 servings.

Edamame Salad:
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
as needed, tofu croutons (recipe follows)
as needed, raspberry vinaigrette (recipe follows)

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.