Wakamono Salad

Masumi's Favorite Vegetable Dressing

Combine and pureé the following ingredients in a blender

• 250ml (1 cup) daïkon (Oriental radish), chopped
• 125ml (1/2 cup) carrots, chopped
• 60 ml (1/4 cup) celery, chopped
• 1 medium Spanish onion, chopped
• 15 ml (1 tbsp.) ginger, minced
• 1 clove garlic, minced

Mix the following ingredients and add to the vegetable pureé

• 125 ml (1/2 cup) rice vinegar
• 60 ml (1/4 cup) sesame oil
• 60 ml (1/4 cup) soy sauce, reduced sodium
• 30 ml (2 tbsp.) granulated white sugar
• Pinch of black pepper, to taste

Salad Preparation

 

• 8 leaves leaf lettuce
• 500 ml (2 cups) broccoli heads and stems, blanched
• 1 red bell pepper, thinly sliced
• 1 orange or yellow bell pepper, thinly sliced
• 60-125 ml (1/4-1/2 cup) dried wakame seaweed, soaked in water
• Arrange salad ingredients on 4 plates.
• Pour Masumi's Favorite Vegetable Dressing on each salad and serve.