I was wanting to use my pickled Myoga (ginger flower buds) this week in a Japanese type meal and then I saw Josh Emett do a kind of Japanese/green goddess type salad so this salad was inspired by Josh. It reminded me of a salad that I used to make ages ago.
This salad is all about the textures. Celery, beans or cucumber add great crunch, pickled ginger adds acidity, the nashi adds sweetness and the potatoes add body. The dressing is very good and you need to make sure it’s quite punchy as it seasons everything else. Josh’s version uses crushed wasabi peas on top, which I thought sounded great! I didn’t have any but will try another time.
We just had this with soft boiled eggs but you could swap that out for something else or serve it as a side.
As I was eating the leftovers for lunch the next day I thought the dressing would make a fab potato salad, with sliced celery and other crunchy things. Totally going to try this soon.
2-3 sticks celery, finely sliced
100-200g beans or try cucumber
½ - 1 nashi pear, finely sliced
Lettuce leaves, think a mix of crunchy leaves like cos about four generous handfuls- I used some shredded cabbage too for crunch
500-600g potatoes, roast carrots would be great too!
1 cup edamame beans, defrosted
Pickled ginger/ sliced spring onion
4-8 soft boiled eggs, cut in half – or use another protein
Serve it with roast or shredded chicken, salmon or smoked salmon, sesame panko crusted tofu, sliced cooked steak.
8 T sesame seeds, deeply toasted in a dry pan
6 T mayo - I just used my normal whole egg mayo but kewpie would be nice too
1 T plus 1 tsp Tamari /soy plus 1 tsp
1 T mirin – mirin is for sweetness so if you didn’t have it you could add some sugar or similar
1 T rice wine vinegar
1 tsp sesame oil
1 T olive oil
Squeeze of lemon juice from half a lemon
Grind 6 T of the sesame seeds in a blender or mortar and pestle. Add in the remaining ingredients. Blend or mix to combine. This needs to be nice and punchy.
Cut the potatoes into bite sized bits and place in a pot with some salt and cover with cold water, bring to the boil and simmer until tender. If you pot is big enough, soft boil the eggs in there at the same time (just time them for 5-6 minutes) and you can also cook the beans in there too, jut refresh both under cold water when cooked. Drain the potatoes well and cool.
Meanwhile sort all the salad ingredients, toast the sesame and make the dressing. Mixed the cooled potatoes with about 3 T of the dressing.
Place the mixed lettuce leaves on a large platter. Top with beans, edamame bean and celery. Top with dressed potatoes, egg halves, pickled ginger, nashi and sliced spring onions. I like to squeeze the remaining lemon over the top too.
Sprinkle with the remaining toasted sesame seeds and then serve with the dressing. Yum.