japanese restaurant-style salad

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on TumblrPrint this page

japanesesalad

The flavors of this salad will transport you to your favorite Japanese restaurant. It’s loosely adapted from Gwyneth Paltrow’s awesome cookbook It’s All Good. I made a few major tweaks to the recipe and I just love it. If you choose to use the Nori-Sesame Sprinkle over the top of this salad, it tastes a bit like sushi!

Serves 6

1 head Bibb or Romaine lettuce, washed well and torn

2 perfectly ripe tomatoes, cut into big chunks

1/2 cucumber, sliced thin

1/2 red onion, sliced thin

3 large chicken breasts, chilled well and shredded

Carrot-Ginger-Scallion Dressing (recipe below)

Nori-Sesame Sprinkle (recipe below, optional)

black toasted sesame seeds

Sriracha hot sauce (optional)

Ponzu Sauce (optional)

Tear lettuce into bite size pieces and divide it among 6 plates. Top each salad with an equal amount of tomato chunks, cucumber slices, shredded chicken, desired amount of dressing, Nori, sesame seeds, hot sauce and ponzu.

~ Carrot-Ginger-Scallion Dressing ~

2 large carrots, peeled and roughly chopped

3 green onions + tops, chopped

1/4 cup peeled, roughly chopped, fresh ginger root

1 large garlic clove, peeled and halved

1/4 cup cream sherry

1/4 cup rice vinegar

2 Tablespoons raw honey

2 Tablespoons toasted sesame oil

1/2 cup extra virgin olive oil

1 Tablespoon Ponzu sauce

1 teaspoon freshly ground black pepper

Place all dressing ingredients in the bowl of a bar blender or food processor. Puree until completely smooth. Transfer to a large canning jar, cover and refrigerate until ready to use.

Shake well before each use.

~ Nori Sesame Sprinkle ~

3 sheets toasted nori seaweed

2 Tablespoons toasted sesame seeds

1 teaspoon sugar

pinch of coarse sea salt

Break nori into small pieces. Grind them in a clean coffee grinder until powdery. Transfer to a small canning jar and toss with the sesame seeds, sugar and salt. Cover tightly and keep in a cool, dry place until ready to use. This is a wonderful condiment served on salads, soups, steamed/grilled fish, or on avocado toast!

Enjoy!

~Melissa

Print Friendly

You may enjoy these related posts:

Leave a Reply

Your email address will not be published. Required fields are marked *