Thoughts & Inspiration
I made this salad on a weeknight and it's absolutely hearty enough to be a meal. It has an Asian peanut soy dressing that has great flavor with lots of fresh vegetables. I've been on an Asian flavors kick lately so this was very satisfying! A little ginger and garlic with peanut butter... I mean who wouldn't love that!?
Time: 20 minutes
Serves: 4
Salad Ingredients
4-5 oz baby spinach
2-3 oz Romaine
1/4 cup grated Daikon radish
3/4 cup broccoli, florets
*1/3 cup broccoli stem, thinly sliced (preferably with a mandolin)
3/4 cup asparagus, chopped into 2 inch tips
1 tsp olive oil
6-8 oz shitake mushrooms, sliced
1 zucchini, ribboned (using a mandolin, slice zucchini lengthwise to create ribbons)
2 cups of water
1 cup of ice + 1/2 cup water
Dressing
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp peanut butter
1 Tbsp honey
1 tsp lime juice
1 tsp sambal oelek
1 garlic clove, grated (or very finely minced)
1 tsp ginger, grated
1 tsp black sesame seeds
1 tsp white sesame seeds
Optional: Chopped peanuts or Cilantro leaves
For the dressing: In a medium bowl, whisk together all ingredients until well combined.
Boil 2 cups of water in a sauce pan. Quickly blanch asparagus tips, broccoli florets and broccoli stems for just one minute. Drain immediately and place into ice/water for a few minutes to stop cooking. Drain from ice water and place into large salad bowl.
In a saute pan heat olive oil and add sliced shitake mushrooms. Saute for 4-5 minutes on medium heat until cooked through. Remove from heat and add into salad bowl.
Add the remaining ingredients to the salad bowl along with the dressing and toss to coat.
*Note: Cut the broccoli threads off of its thick stem. Using a mandoline, slice the stem into thin rounds. See picture below.
I made this salad on a weeknight and it's absolutely hearty enough to be a meal. It has an Asian peanut soy dressing that has great flavor with lots of fresh vegetables. I've been on an Asian flavors kick lately so this was very satisfying! A little ginger and garlic with peanut butter... I mean who wouldn't love that!?
Time: 20 minutes
Serves: 4
Salad Ingredients
4-5 oz baby spinach
2-3 oz Romaine
1/4 cup grated Daikon radish
3/4 cup broccoli, florets
*1/3 cup broccoli stem, thinly sliced (preferably with a mandolin)
3/4 cup asparagus, chopped into 2 inch tips
1 tsp olive oil
6-8 oz shitake mushrooms, sliced
1 zucchini, ribboned (using a mandolin, slice zucchini lengthwise to create ribbons)
2 cups of water
1 cup of ice + 1/2 cup water
Dressing
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp peanut butter
1 Tbsp honey
1 tsp lime juice
1 tsp sambal oelek
1 garlic clove, grated (or very finely minced)
1 tsp ginger, grated
1 tsp black sesame seeds
1 tsp white sesame seeds
Optional: Chopped peanuts or Cilantro leaves
For the dressing: In a medium bowl, whisk together all ingredients until well combined.
Boil 2 cups of water in a sauce pan. Quickly blanch asparagus tips, broccoli florets and broccoli stems for just one minute. Drain immediately and place into ice/water for a few minutes to stop cooking. Drain from ice water and place into large salad bowl.
In a saute pan heat olive oil and add sliced shitake mushrooms. Saute for 4-5 minutes on medium heat until cooked through. Remove from heat and add into salad bowl.
Add the remaining ingredients to the salad bowl along with the dressing and toss to coat.
*Note: Cut the broccoli threads off of its thick stem. Using a mandoline, slice the stem into thin rounds. See picture below.
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