Photo courtesy of The Ingalls

The tart, lightly dressed greens meld well with the creamy bed of miso and sesame-flavored tofu.

When tomatoes are in season, they make a lovely addition to the mix. You can serve the salad with Japanese crackers for a fun bit of crunch.

4 servings

Instructions:

1. For the tofu: Place the tofu in a colander and set over the sink or a bowl. Place a clean cereal bowl on top of the tofu as a weight and let drain for 1 hour.
2. Using a handheld or conventional blender, blend the tofu, miso, vinegar, and sesame seeds until smooth. Transfer the mixture to a bowl and chill. (The tofu can be prepared up to 4 days ahead; cover and refrigerate.)
3. For the dressing: Whisk together the ingredients to blend in a small bowl. (The tofu and dressing can be prepared up to 4 days ahead; cover and keep refrigerated.)
4. To serve the salad: Combine the greens with the cucumber, radish, and tomatoes, if using, in a large bowl. Spoon and spread the miso-tofu mixture onto plates. Whisk the dressing to blend; add enough dressing to coat the salad lightly. Top the miso tofu with the salad. Sprinkle with sesame seeds and serve.