Ok, you won’t find chocolate or marshmallow in this super satisfying Asian-influenced salad, but it leaves me with the same lustful feeling after a huge bowl…I want some more!!! Crunchy, salty, creamy, crispy, tangy with tastes from the sea, this salad is now a regular at my house for lunch on its own, and dinners as a side dish that could make me forget there’s other food on my plate. Rich in fiber, phytonutrients and minerals including calcium, zinc, manganese, and iodine, this recipe is inspired by a recent New York Times Magazine feature. I’ve changed the main veggie ingredients and made it gluten free. You can adapt it as you wish. The ultimate joy comes from the delicious dressing. Enjoy!
1 head Romaine lettuce
4 red radishes, thinly sliced
3 T nori seaweed, finely sliced (Note: I use seaweed from California whenever available to avoid potential contamination from Japan’s
juice of 1 lemon
1 t red wine vinegar
1 t rice vinegar
2 t tamari or gluten free soy sauce
2 T organic white or brown miso paste
3 T tahini paste
1-2 t anchovy paste (Note: I use the imported kind in a tube which will keep in the fridge for a couple of weeks.)
3 T sesame seeds, toasted
3 T olive oil
1/2 cup kasha (You can find boxes of kasha–cracked buckwheat–in the grocery store.)
Wash and slice lettuce head into bite size pieces. Add radish slices. In a separate bowl, combine next 8 ingredients and mix well. In a sauté pan, heat olive oil and add kasha. Saute until kasha becomes about two shades darker brown. Pour hot kasha and oil into dressing bowl. Stir while sizzling. Use dressing to taste; a large head of Romaine can accommodate the whole bowl of dressing.