- Dressing
- 1 small shallot, peeled and coarsely chopped
- 1 teaspoon chopped jalapeno
- 1/2 teaspoon chopped ginger
- 2 tablespoons yellow miso
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 2 teaspoons extra-virgin olive oil
- 6 handfuls watercress, cleaned and dried
- 4 ounces firm tofu, cut into 1/2-inch cubes
- 2 green onions, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 Asian pear, peeled and julienned
- 1/2 cup bean sprouts
- 2 tablespoons pine nuts, toasted
- Makes 4 servings
1. To make the dressing: Combine all the ingredients in the bowl of a blender and process until smooth. Transfer to a small bowl and set aside.
2. Put the watercress, tofu, green onions, cherry tomatoes, pear, and bean sprouts in a salad bowl. Pour half of the dressing over the vegetables and toss until each vegetable is well coated. Divide the salad between four salad bowls and sprinkle some of the pine nuts over each salad. Pour the remaining dressing over each salad. Serve immediately.
