Soybean Salad with Walnut Pesto, Tomatoes, and Buttermilk Dressing

The Local Palate, April 2015, Page 99.

Photo by LRay W.
Adapted from thelocalpalate.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from thelocalpalate.com

Ingredients

  • 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

Directions

Directions 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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