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Soybean Salad with Walnut Pesto, Tomatoes, and Buttermilk Dressing


The Local Palate, April 2015, Page 99.

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Rate this recipe 4.8/5 (5 Votes)


  • Walnut Pesto
  • 4 ounces toasted walnuts
  • 2 garlic cloves, minced
  • 3 ounces finely grated Parmesan cheese
  • 4 ounces extra virgin olive oil
  • Salt
  • Chili flakes to taste
  • Buttermilk Dressing
  • 1 teaspoon Dijon mustard
  • 1 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 large egg yolk
  • 1/4 cup buttermilk
  • 1 teaspoon fresh thyme
  • 6 medium basil leaves
  • Salt and black pepper
  • 1 pound shelled soybeans
  • 1 vine-ripe tomato, cut into 1-inch cubes
  • 1 ounce finely grated Parmesan cheese


Servings 1
Adapted from


Step 1


To make pesto, add walnuts, garlic, and cheese to a food processor. While running, drizzle in olive oil and process until uniform. Add salt and chili flakes to taste.

Make dressing by adding all ingredients to a blender and blending until completely mixed. Season to taste.

To assemble salads, mix soybeans and tomatoes with buttermilk dressing. Divide onto 4 plates, drizzle each with walnut pesto, and sprinkle remaining 1 ounce of cheese on top to finish.


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