Description

This copycat recipe for Nobu’s famous Butter Lettuce Salad features crisp lettuce tossed in a creamy, dairy-free Yuzu-Tofu Aioli, topped with crunchy savory Dry Miso and sweet Candied Pecans. It’s a sophisticated interplay of textures and flavors.

Ingredients

Scale

For the Salad Base:

2 heads butter lettuce, washed and thoroughly dried

2 tablespoons grated Parmesan cheese

For the Dry Miso:

1/2 cup red or white miso paste

For the Candied Pecans:

1 cup pecan halves

1/2 cup granulated sugar

1/2 cup water

Oil for frying (or baking method)

For the Yuzu-Tofu Aioli:

7 oz (200g) firm tofu, drained

1/2 cup yuzu juice (or mix of lemon/lime)

1 clove garlic, peeled

1 1/2 cups grapeseed or light olive oil

1 teaspoon sea salt (to taste)

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Instructions

1. Make the Dry Miso: Preheat oven to 225°F (110°C). Spread miso paste extremely thinly onto a silicone baking mat or parchment paper. Bake for 60-90 minutes until dry and crisp. Cool completely, then crumble into small bits.

2. Make the Candied Pecans: In a small pot, bring sugar and water to a boil. Add pecans and cook for 3-5 minutes. Drain. Deep fry at 350°F for 2 minutes OR bake on a parchment-lined sheet at 350°F for 10-12 minutes until golden. Cool completely.

3. Make the Dressing: In a blender, combine tofu, yuzu juice, garlic, and salt. Blend until smooth. With the motor running, slowly drizzle in the oil until the mixture thickens into a creamy emulsion.

4. Assemble: In a large bowl, toss the butter lettuce leaves with the dressing until well coated. Sprinkle in the parmesan and crushed dry miso; toss again gently.

5. Plating: Stack the dressed leaves on a plate. Top with candied pecans and an extra sprinkle of dry miso.

Notes

Dry Miso can be stored in an airtight container at room temperature for up to a month.

Ensure tofu is well-drained to prevent a watery dressing.

If using the baking method for pecans, watch closely as they can burn quickly due to the sugar syrup.

Prep Time: 30
Cook Time: 90
Category: Salad
Method: Baking/Blending
Cuisine: Japanese-Fusion

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 18g
Sodium: 680mg
Fat: 38g
Saturated Fat: 5g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 8g
Cholesterol: 5mg