Salt?
…seasonings to taste…
Huh. Personally I want raw kale to be salted for a few hours before I eat it.
And personally I only salt a few minutes ahead or it gets too limp.
I like that salad, too. I usually add more arugula since I don’t think what’s packed in the box is enough.
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Japanese Cucumbers - sliced unevenly
Strawberries - sliced lengthwise
Mint - julienned
Kewpie Yuzu Kosho (the kewpie version is a little more mild but real stuff works too)
Wasabi Vegetable Furikake or sesame seeds
Combine dressing and cucumbers. Garnish liberally with the rest.
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there’s such a thing? i want to try it on seared salmon belly.
well, a chacon son gout. the homeless love it as served.
(Their US website has a 626 area code, btw.)
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I recommend buying Kewpie and Yuzu Kosho separately and mixing to taste.
This product is available pretty widely.
Edit: I just reread the previous comments and I totally missed the actual talking point. I didn’t know there was a Kewpie Yuzu Kosho Dressing. Regardless, I would still recommend getting the actual Yuzu Kosho condiment and making a simple vinaigrette.
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I’ll pick some up and make a vinaigrette and do a side by side. I agree with you philosophically, but the ground down edges of the kewpie dressing somehow seem to work. Here’s a pic
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That looks delicious! I am making this tonight. Thank you!
I don’t have mint, so will sub with shiso.
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What’s in that salad? Strawberries and what? Is that mint and cucumbers?
A riff on a “Chinese Chicken Salad/California Chinese Chicken Salad” and a ramen coleslaw:
Shredded greens (I used cabbage and romaine)
Canned mandarin oranges, drained with juice reserved
Crushed ramen noodles pan-toasted with sesame seeds and chopped nuts (I had some pecans) (toss or save the ramen flavor packet)
Sliced chicken breast, pan-fried tofu, seared salmon, faux chicken strips (these are cooked to taste and completely optional)
Dressing: Neutral oil (I used extra light olive oil), mild vinegar (I used rice vinegar - apple cider vinegar also works), reserved juice from the mandarin oranges - whisk together and taste. Can add honey or sugar for sweeter flavor. I don’t add salt and pepper, but imagine others might. I think the original dressing might have called for grated ginger or candied ginger, but that might be a false memory.
This is easy, flavorful, crunchy, and very flexible. If you store the toppings and dressing separately from the greens you can get multiple meals, varying the proteins if you use them.
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Thought this might appeal to you, @Luluthemagnificent, if you’re still looking for salad ideas. Looks like it would be fun to play around with the ingredients.
https://www.washingtonpost.com/recipes/salade-nicoise-mango-dressing/15780/
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thank you!
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Looking for delicious salad dressing recipes or your favorite store bought recipes. I love the chipotle and aji amarillo dressings at Mendocino farms but haven’t had much success recreating them. Thanks. Sorry to the OP for piggybacking on your thread but pretty much same topic.
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This is from Anne Quatrano of Bacchanalia and Star provisions in Atlanta. Great way to use up extra buttermilk. Like a lighter version of Ranch great Bibb lettuce salads
Buttermilk Vinaigrette
1 cup buttermilk
1/4 cup cider vinegar
1 ounce sugar
1 ounce fresh lemon juice
Salt and black pepper to taste
1 ounce chopped ‘fine herbs’
1/2 cup extra virgin olive oil
Combine first 6 ingredients and macerate 15 minutes. Whisk in Oil
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This is a bit fussy but i love it. From Josiah Citrin, it’s my favorite everyday vinaigrette I’ll blend it up and throw it in an old wine bottle
Dijon. 1T
Salt 1t
Garlic clove. 1 ea (garlic press)
Shallot. ½ fine chop
Water. 4T
Herbs, chopped. 2T
Banyuls or sherry vin. 1/2c
Red wine vin. 2T
Grape seed oil. 1.5 c
EVOO. 1 c
Lemon juice. 4T
Put in jar and shake!
Finish with lemon juice
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