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) Tofu Croutons: 12 ounces firm water-packed tofu, drained, cut medium-dice ½ cup soy ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.