Salads American Assembly
March 15, 2017
Chef’s Note: If you happen to have a blow torch or pastry torch available, you can torch your dressing for 10-15 seconds, the dressing will caramelize and will give your salad that rich smoky flavor.
FOR THE YOGURT DRESSING
1 ½ cup yogurt
1 cup Japanese mayonnaise
3 tablespoons sesame oil
2 tablespoons soy sauce
3 tablespoons balsamic vinegar
freshly cracked black pepper, to taste
FOR THE SALAD
½ kilogram salmon sashimi, medium diced
5 head of romaine lettuce, roughly chopped
2 handfuls of spinach
1 cup red cabbage, shredded
1 cup carrots, shredded
1 cup cucumber, sliced
½ cup red onion, sliced
1 cup orange, sliced
1 handful of nori / seaweed strips
pinch of white toasted sesame seeds
pinch of red chili flakes
In a medium bowl, mix yogurt, Japanese mayonnaise, sesame oil, soy sauce, and balsamic vinegar together. Season with pepper to taste.
In a large bowl, mix lettuce and spinach. Add dressing just enough to coat.
Top with red cabbage, carrots, cucumber, red onion, orange, and salmon sashimi.
Drizzle a little bit more of the dressing before garnishing with white sesame seeds, nori strips and red chili flakes.
Salmon Poke Feast
(Featured in December - January 2017 Issue)
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