½ cup pickled ginger
a spoonful of wasabi paste (to your taste)
½ cup rice wine vinegar
¼ cup soy sauce
¼ cup sesame oil
½ cup grapeseed or other healthy neutral oil
juice of a lime (or lemon)
1 large handful each of baby spinach and baby kale (or use other mixed greens of your choice)
1 bunch asparagus (12-18 spears), trimmed and blanched until just soft
1 cup dried sea greens, reconstituted in water
1 avocado, sliced
1 cup radish or broccoli sprouts
to garnish: black sesame seeds, hemp seeds, crispy shallots (you can purchase these at Asian markets, or make your own using the instructions below)
Make the salad dressing by adding the ginger, wasabi, vinegar and soy suace to a blander and whizz. Add the oils in a slow, steady stream with the motor running on low. Taste and adjust the seasoning. The squeeze of citrus should really take it over the top!
Liberally dress the spinach and kale with the dressing and mix well. Place on the serving plates and then add the sea greens, asparagus, and avocado on top. Garnish with the sprouts, and sprinkle with the seeds and shallots.
makes about a cup of shallots, that will keep in a sealed container, but best eaten fresh
2 tablespoons flour
salt and pepper
1 cup grapeseed or other neutral oil
Peel and slice the shallots into thin rings. Mix the flour with plenty of salt and pepper, and coat each shallot in the mixture. In a small pot or pan, heat the oil until sizzling. add the shallots and fry until crispy, about 3-4 minutes. Drain and blot any excess oil using paper towels, and sprinkle on the salad.