Spring Salad

Name: Spring Salad
Cuisine: Japanese
Ingredients: 200 g (7 oz) soya beans, soaked in cold water overnight; 200 g (7 oz) soya beans, soaked in cold water overnight; 10 ml (1 dessertspoon) vegetable oil; 250 g (9 oz) small-leaved spinach, de-stalked; 50 g (2 oz) dandelion leaves; 2 bunches radishes, about 300 g (11 oz) in total; 1 bunch chives; 200 g (7 oz) silken tofu, chopped; 60 ml (4 tablespoons) Vegetable Stock; juice of 1 lemon; 15 ml (1 tablespoon) Dijon mustard; 15-30 ml (1-2 tablespoons) soy sauce, to taste; salt and freshly ground pepper; salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

200 g (7 oz) soya beans, soaked in cold water overnight
10 ml (

Asia
Europe
Japan
Switzerland
Salad
Vegan
Spring

Method

Drain then cook until soft in water to cover plus the oil. In the pressure cooker this takes around 30 minutes; on the stove, about 1½ hours. Strain and leave to cool.

Wash and shake off excess moisture. Cut the dandelion leaves into strips.

Wash then trim and slice the radishes finely. Cut the chives finely.

For the tofu mayonnaise, put all the ingredients together into