Vegetable Salad with Golden Sesame Ponzu
Greg Dunmore
The beauty of this salad lies in the quality of the vegetables. Use whatever is freshest and most vibrant, adjusting the selection with the seasons. Farmers' markets and home gardens are ideal sources, but any fresh, crisp vegetables from a trusted grocer will shine when paired with this bright ponzu dressing and rich golden sesame.
Ingredients
- 1 bunch baby carrots, tops removed, washed and peeled
- 1 bunch baby Tokyo turnips, washed (keep tops on, they are great!)
- 1 European cucumber, peeled, cut in half long ways and seeds removed
- ¾ teaspoon sea salt
-
½ cup Suehiro Ponzu Sauce
- 1 teaspoon Wadaman Organic Golden Sesame Paste
- 1 ½ tablespoons Wadaman Roasted Organic Golden Sesame Seeds, slightly ground
- 1 endive, leaves separated and washed
- 1 cup pea greens
Directions
Cut the carrots and turnips in half, and the cucumber into ½-inch slices. Place each vegetable in a separate bowl.
Divide the salt evenly among the bowls and gently massage into the vegetables. Let sit for 20 minutes.
Massage again, squeezing lightly to release moisture, then drain. Repeat 1–2 more times, draining well after each round.
In a small bowl, whisk together the ponzu and sesame paste until smooth. Stir in the sesame seeds.
Arrange the vegetables on a platter and scatter with the endive and pea greens. Spoon the dressing over the top and serve.