- 1 tablespoon soy sauce
- 1/3 cup cider vinegar
- 1 teaspoon chicken bouillon granules
- 1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh chives
- 1/2 cup safflower oil
- 1 cup vegetable oil
- 2 cups (1/3-inch cubes) firm white sandwich bread
- 2 bunches spinach (1 1/2 pound), stems discarded and leaves cut crosswise into 1/2-inch strips
- 1 1/2 pounds red cabbage, finely shredded
- 1/2 medium jícama (3/4 pound), 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)
- Stir together soy sauce, vinegar, and chicken bouillon granules. Add herbs, then add oil in a slow stream, whisking constantly.
- Heat vegetable oil in a heavy skillet and fry bread cubes in 2 batches, stirring occasionally, until golden, about 2 minutes.
- 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.