Ingredients
1
tsp chicken bouillon granules
1
1/2 tbsp chopped fresh tarragon or 1 1/2 tsp dried
1
tbsp chopped fresh chives
2
cups (1/3-inch cubes) firm white sandwich bread
2
bunches spinach (1 1/2 lb), stems discarded and leaves cut crosswise into 1/2-inch strips
1
1/2 lb red cabbage, finely shredded
1/2
medium jícama (3/4 lb), cut into very fine julienne
3
medium raw beets, peeled and cut into very fine julienne
1
medium red onion, halved lengthwise, very thinly sliced lengthwise, and soaked in cold water 20 minutes 1/2 cup chopped candied citron or candied pineapple (4 oz)
3/4
cup puffed amaranth seeds (optional)
Directions
2.
Stir together soy sauce, vinegar, and chicken bouillon granules. Add herbs, then add oil in a slow stream, whisking constantly.
4.
Heat vegetable oil in a heavy skillet and fry bread cubes in 2 batches, stirring occasionally, until golden, about 2 minutes.
5.
Combine vegetables, candied citron, and three fourths of croutons and amaranth seeds in a large bowl and toss well with vinaigrette. Sprinkle with remaining croutons and amaranth seeds.
7.
We used a Japanese slicer, set at 1/16 inch, to shred the cabbage and slice the onion, j?cama, and beets. We then cut the j?cama and beet slices into julienne strips by hand.
8.
The vegetables and vinaigrette may be prepared 1 day ahead and chilled separately in plastic bags. The croutons are best made the day of the party.
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