Chilled Tofu Salad with Miso-Ginger Vinaigrette Recipe

• 1 medium carrot, peeled
• Ice
• Salt
• 6 ounces green beans, trimmed and cut into 2-inch-long pieces (about 1 1/2 cups)
• 10 ounces firm tofu, cut into 1/2-inch cubes
• 2 medium scallions, thinly sliced on the bias
• 1 medium English cucumber, cut in half lengthwise, seeded, and thinly sliced
• 1 small head butter lettuce, washed, dried, and torn into bite-size pieces (about 5 cups)
• Miso-Ginger Vinaigrette
• 1/4 cup roasted, salted peanuts, coarsely chopped

1. Using a vegetable peeler, peel the carrot into strips and set aside. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
2. Bring a small saucepan of heavily salted water to a boil. Add the green beans and cook for 2 to 3 minutes. Drain and transfer to the ice water bath. When the beans are chilled, drain again and pat dry.
3. In a large bowl, place the carrot strips, green beans, tofu, scallions, cucumber, and lettuce. Add the vinaigrette and toss until the vegetables are well coated. Sprinkle the peanuts over the salad and serve immediately.

Beverage pairing: Lucien Albrecht Pinot Gris Cuvée Romanus, Alsace, France. Tofu, because of its soft texture, is good to pair with a wine of opposite character, namely something sharp with a bit of structure. Pinot Gris from Alsace is a good choice, and also adds pretty pear, apple, and herbal notes that should merge nicely with the miso.