Savory Saturday – Japan

I need something fresh to eat today. Too many nights out for dinner this week.

The perfect thing for me today is a salad…not a boring one, but an Asian inspired tasty treat.

Asian Spinach Salad with Miso Ginger Vinaigrette from Chef Michael Smith (Canadian!!)

This is one of my favourite salads! It’s loaded with bursts of Asian flavour that give it a ton of fusion character. It tastes exotic but its flavours are still very comfortable.

Serving: 4 Servings (Vinaigrette 2 Cups)

Ingredients

Source

6 ounce bag baby spinach leaves
A few, thinly sliced sheets nori seaweed
A few, thinly sliced candied giner
1/2 cup rice wine vinegar
A cup vegetable oil
A few heaping spoonfuls honey
A heaping spoonfuls or two miso paste
A small knob grated ginger
A few dashes seame oil
A dash soya sauce

Instructions

For the Salad:

Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

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