Baby Asian Greens and Tofu Salad

Ingredients:

• Watercress – 1 small bunch
• Baby Bok Choy – 100 gms
• Wild Rocket Leaves – 100 gms
• Bean Sprouts – 100 gms, blanched and refreshed
• Radishes – 4, plump and thinly sliced
• Spring Onions – 2, sliced
• Soft Tofu – 200 gms, cut into 1.5 cm cubes

For the Mustard Sesame Dressing:

• Dijon Mustard – 1 1/2 tblsp
• Light Olive Oil – 1/3 cup
• Sesame Oil – 1 tblsp
• Fish Sauce – 1 tblsp
• Rice Vinegar – 1 tblsp
• Fresh Lime Juice – 1 to 2 tsp

Method:

1. To make the mustard sesame dressing, whisk all the ingredients in a small bowl or shake in a screw-top jar.
2. Snip the leafy tops from the watercress.
3. Combine it with the other greens, bean sprouts, radishes and spring onions in a bowl.
4. Add 2/3rds of the dressing to the salad.
5. Toss lightly.
6. Pile the salad onto individual plates.
7. Add the tofu cubes and drizzle the  remaining dressing over.
8. Serve.