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 ...
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