Spinach Salad with Mochi Croutons
Try mochi once, and you’ll be hooked on the intriguing, chewy texture unique to these Japanese cakes of pounded, compressed glutinous rice. Here, crunchy-on-the-outside, tender-on-the-inside mochi croutons elevate a simple spinach salad to the next taste level.
1 Preheat oven to 450˚F. Line baking sheet with parchment paper.
2 Put each mochi into 12 triangles, and toss with 2 tsp. sesame oil and 2 tsp. gomasio. Arrange mochi triangles on prepared baking sheet. Bake10 minutes, or until puffed and golden brown.
3 Meanwhile, remove rind and white pith from oranges using sharp paring knife. Working over strainer set in small bowl, remove orange segments by slicing between membranes. Set segments aside and squeeze membranes into strainer to catch juice.
4 Heat remaining 1 tsp. sesame oil in small saucepan over low heat. Stir in garlic and ginger, and cook 1 to 2 minutes, or until softened and beginning to brown. Add miso, honey, and orange juice, and whisk to combine. Simmer 2 to 3 minutes, or until smooth and slightly thickened. Remove from heat, and keep warm.
5 Combine spinach, broccoli, edamame, onion, remaining 2 tsp gomasio, and ¼ cup dressing in large bowl. Top with mochi croutons, and drizzle
with remaining dressing.