Rosaura's Festive Salad

PreparationMake vinaigrette: Stir together soy sauce, vinegar, and chicken bouillon granules. Add herbs, then add oil in a slow stream, whisking constantly. Make salad: 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. Cooks' notes:•We used a Japanese slicer, set at 1/16 inch, to shred the cabbage and slice the onion, j‭cama, and beets. We then cut the j‭cama and beet slices into julienne strips by hand. •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.

PreparationMake vinaigrette: Stir together soy sauce, vinegar, and chicken bouillon granules. Add herbs, then add oil in a slow stream, whisking constantly. Make salad: 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. Cooks' notes:•We used a Japanese slicer, set at 1/16 inch, to shred the cabbage and slice the onion, j‭cama, and beets. We then cut the j‭cama and beet slices into julienne strips by hand. •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.