A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so youll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
This is one of my favourite salads! Its loaded with bursts of Asian flavour that give it a ton of fusion character. It tastes exotic but its flavours are still very comfortable.
Directions for: Asian Spinach Salad with Miso Ginger Vinaigrette
Ingredients
For the Salad:1 6 oz bag of baby spinach leaves
A handful of mint leaves
A few sheets of thinly sliced nori seaweed
A few pieces of thinly sliced candied ginger
For the Vinaigrette:cup of rice wine vinegar
1 cup of any vegetable oil
A few heaping spoonfuls of honey
A heaping spoonful or two of miso paste
A small knob of grated ginger
A few dashes of toasted sesame oil
A few dashes of soy sauce
Directions
For the Salad:1. Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. Its as simple as that.
For the Vinaigrette:1. 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. Its easier to clean up!
See more: Appetizer, Dinner, Vegetables, No-Cook, Lunch, Salad, Side, Quick and Easy, Vegetarian