The Iconic Salad, Decoded

Hey friends! If you have ever dined at Nobu, you know that their Butter Lettuce Salad is legendary. It is deceptively simple just crisp leaves, a creamy dressing, and some nuts but the flavor profile is complex. It hits every note: savory umami from the dry miso, tart brightness from the yuzu, creamy richness from the tofu aioli, and a sweet crunch from the candied pecans.

Nobu's Butter Lettuce Salad with Yuzu-Tofu Aioli And Candied Pecans

This isn’t just a salad; it’s a texture masterpiece. The “Dry Miso” (a signature Nobu element) adds a salty, savory crunch that totally changes the game. While the original recipe has many moving parts, you can prep the pecans and miso days in advance, making the final assembly incredibly fast.

Why This Works

The genius of this salad lies in the Yuzu-Tofu Aioli. Instead of egg yolks, it uses tofu as the emulsifier, creating a dressing that is creamy but remarkably light. The yuzu juice adds a distinct citrus floral note that lemon just can’t match (though you can sub lemon/lime if needed).

Combined with the Dry Miso which concentrates the miso flavor into intense, salty “crumbs” it creates a savory depth that balances the sweet pecans perfectly.

The Component Breakdown

1. Dry Miso (The Signature Crunch)

What you need: 1/2 cup Red or White Miso paste.
How to make it:
1. Preheat your oven to 225°F (110°C).
2. Spread the miso paste as thinly as possible onto a baking sheet lined with a silicone mat or parchment paper. (Use an offset spatula to get it paper-thin).
3. Bake for 60 to 90 minutes, checking occasionally to ensure it doesn’t burn. It is done when it looks dry and cracks easily.
4. Let it cool completely, then crumble it into small “gravel-like” pieces. Store in an airtight container (it keeps for weeks!).

2. Candied Pecans

What you need: 1 cup pecan halves, 1/2 cup sugar, 1/2 cup water, oil for frying (or baking method).
How to make it:
1. Syrup Method (Authentic): In a small pot, bring sugar and water to a boil. Add pecans and cook for 3-5 minutes until the nuts are tender and coated. Drain well.
2. Fry or Bake: Deep fry the sticky nuts at 350°F (175°C) for 2-3 minutes until golden and crisp. Alternatively (Home Friendly): Spread the syrup-coated nuts on a parchment-lined baking sheet and bake at 350°F for 10-12 minutes until caramelized.
3. Let them cool completely on a non-stick surface. They will snap when cooled.

3. Yuzu-Tofu Aioli

What you need:
- 7 oz (200g) Firm Tofu, drained and patted dry (Authentic recipe uses firm, but silken works for a thinner dressing)
- 1/2 cup Yuzu juice (Bottled is fine if you can’t find fresh)
- 1.5 cups Grapeseed oil or light Olive Oil (neutral oil is best)
- 1 clove garlic (optional, for bite)
- Salt to taste
How to make it:
1. Place the tofu, yuzu juice, garlic, and a pinch of salt in a blender.
2. Blend on high until smooth.
3. With the blender running, slowly stream in the oil until the mixture emulsifies into a thick, creamy mayonnaise consistency. Taste and adjust salt.

4. Assembly

Greens: 2 heads Butter Lettuce (Bibb/Boston), washed, dried, and torn into cups.
Garnish: Grated Parmesan cheese.

To Serve:

Place the lettuce leaves in a large mixing bowl.
Add enough Yuzu-Tofu Aioli to coat the leaves generously (don’t be shy, it’s light!).
Add a sprinkle of Grated Parmesan and a handful of Dry Miso crumbs. Toss gently to coat.
Arranging on a plate: Stack the leaves high to create height.
Scatter the Candied Pecans around and on top.
Finish with a final dusting of Dry Miso for that extra umami punch.

Chef’s Tips

Yuzu Substitute: If you can’t find yuzu juice, use a mix of 2 parts lemon juice to 1 part lime juice and a splash of orange juice to mimic the floral aroma.
Make Ahead: The Dry Miso and Candied Pecans can be made weeks in advance. The dressing keeps in the fridge for 3-4 days.
Texture Key: Ensure your lettuce is bone-dry before dressing; otherwise, the creamy aioli will slide right off.