Soybean Salad with Walnut Pesto, Tomatoes, and Buttermilk Dressing

By LRay

The Local Palate, April 2015, Page 99.

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

Details

Servings 1
Adapted from thelocalpalate.com

Preparation

Step 1

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.