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Four-Vegetable Salad with Sesame Seed Dressing
comments (4) February 11th, 2009
Ingredients:
Recipe by Ruth Lively
June 1999
from issue #21
Four-Vegetable Salad with Sesame Seed Dressing
4 servings
3 Tbs. unseasoned rice wine vinegar
1 tsp. sugar
3 Tbs. soy sauce
1 Tbs. sesame seeds, plus extra for garnish
1⁄2 lb. washed and trimmed asparagus
1 Tbs. sesame oil
1 large leek, cut crosswise into 1⁄8-inch rounds, rinsed clean
1 to 11⁄4 lb. washed and trimmed spinach or Asian greens
1 medium turnip, peeled and cut into 1⁄8-inch matchsticks
Mix the vinegar, sugar, soy sauce, and 1 Tbs. sesame seeds in a small bowl. Stir until the sugar dissolves, and set aside.
Put a large pot with about 2 inches of water in it on to boil. Cut the asparagus on the diagonal into 1-1⁄2-inch pieces. Drop the asparagus into the boiling water, cover, and cook for 2 minutes after the water returns to a boil. Remove with a slotted spoon to a dish. Pour off the excess water and dress immediately with the sesame oil and 1 Tbs. of the soy dressing. Toss to coat and set aside.
Set a steamer basket in the pot of water. Put the leek slices in the basket, cover and steam just until leeks are slightly tender, 3 to 31⁄2 minutes. Transfer to a small bowl and toss with with 2 Tbs. of the dressing. You can work up to this point in advance and stop.
Steam the spinach just until wilted, 1-1⁄2 to 2 minutes. Turn with tongs once or twice during cooking. Arrange the spinach on a serving platter or on individual plates. Sprinkle with about 1 tsp. sesame seeds. Scatter the uncooked turnip pieces over the spinach, then scatter the leeks. Spoon the remaining soy dressing over everything. Toss the asparagus once more and scatter on top of the salad. Garnish with a sprinkling of sesame seeds.
posted in: greens, salad, asparagus, spinach, turnip
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Comments (4)
Posted: 4:50 am on November 5th
Posted: 1:30 am on February 18th
Posted: 6:31 am on February 16th
Posted: 1:14 pm on October 29th
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