Saturday, May 3, 2008

WHB - Asian Salad with Wasabi Vinaigrette

Drizzled with the sizzle of wasabi, a bowl of delicate
shapes and soft colors is hardly a pallid salad.




Asian Salad - My Own Recipe

Ingredients

3 ½ cups napa cabbage, shredded
1 stump fresh enoki mushrooms, rinsed and blotted dry, stump cut off to release mushrooms into individual strands
1 large daikon radish, peeled, then shredded with a citrus zester
1 large Asian pear, peeled and diced

Method

In a large bowl, gently combine all ingredients, then divide salad into four individual bowls. Serves 4. –


Wasabi Vinaigrette – Adapted from the recipe on the Nime Wasabi tin (Sesame oil, scallion and star anise are my additions.)

Ingredients

1 tablespoon powdered wasabi
1 tablespoon sugar
6 tablespoons water
6 tablespoons rice vinegar
1 teaspoon dark sesame oil
2 tablespoons chopped scallion bulbs
1-2 star anise
½ teaspoon salt

Method

In a small bowl, whisk the water with the wasabi and sugar until frothy and without lumps. Add the remaining ingredients. Set aside at least 2 hours for the flavors to mature. Adjust seasonings according to taste. More sesame oil by the drop will mellow the wasabi, while more vinegar by the teaspoon will reduce the sweetness. Stir right before serving to homogenize any settling at bottom of the bowl. Dresses 4 salads. --

This post is being sent to Anh of Food Lover's Journey, hosting Weekend Herb Blogging for Kalyn Denny of Kalyn's Kitchen, the creator of this very popular weekly food blogging event.


Been There, Done That ~

M√Ęche Pit Salad with Raspberry Vinaigrette
Confetti Cole Slaw

Other People's Eats ~

Enoki Mushrooms
Napa Cabbage
Asian Pear
Daikon Radish

31 comments:

Ricki said...

This looks and sounds fantastic--colorful, fresh, crunchy, spicy: yum! I love the idea of cutting the radish with a lemon zester--would never have thought of that!

sra said...

I fell in love with these mushrooms when I got acquainted with them recently. We don't get them here yet. As usual, ur photos are great.

Lori Lynn said...

Gorgeous photos! Love the pink background and bowl. Your enoki photo is magical.

Asha said...

HULLO Susan! :)

I am baaaackk! I finally ended my break, great to be back.

I love Daikon, buy it often. I never used that Mushroom though, Soup looks yum.
First time I tried Wasabi in a restaurant,I scooped 1/2 a tsp and literally saw stars!! Didn't know Wasabi could be that spicy! :D

Lisa said...

Mushroom fiend that I am, I've not tried enoki mushrooms. Lovely recipe Susan. I would like to try it.

Simona said...

I love all the photos. the one with the star anise and the wasabi vinaigrette is magical. Both the salad and the condiment look very nice. I have never had raw napa cabbage: I must try it.

glamah16 said...

What beautiful picks. I love the look of Enoki Mushrooms. I have never tried the Daikon Radish however. Also love how you incorporated Star Anise into the dressing.

Nanditha Prabhu said...

your snaps are lovely...
i first tried wasabi in japan...

your salad looks yum..:)

Lucy said...

Oh, that pincushion of enoki's is so damn good, woman.

A great little knock-your-socks off dressing to lift those elegant whites.

farida said...

too bad I haven't yet developed the taste for wasabi. your salad looks and sounds delicious though.

Lydia (The Perfect Pantry) said...

Ooooh, beautiful photo of the enoki mushrooms -- they look like undulating sea creatures!

Dhanggit said...

enoki mushrooms are my favorite when i discovered them way back during tokyo days. althought i havent seen them in any french markets. as usual great creativeness on our palate and visual on this lovely lovely salad!!!

ps, big kisses to you susan, i miss you!!

noobcook said...

This is an excellent recipe!! I lurrrve wasabi and your vinaigrette sound so good! Oh, and I didn't know enoki mushrooms can be consumed raw, hehe. Your photos are gorgeous!

jj said...
This comment has been removed by a blog administrator.
Kalyn said...

Great salad. I love wasabi, so as soon as I saw "wasabi vinaigrette" my eyes lit up! Very interesting combination of ingredients.

Astra Libris said...

Your salad is gorgeous! Such a beautiful spring dish! Your mushroom photo is absolutely perfect - you truly captured the magic of enoki.

Sylvia said...

Beautiful pick Susan, wasabi is not my favorite, bt the salad looks great

Laurie Constantino said...

Your pictures - your pictures are wonderful. The enoki looks like a sea creature and the roots coming out of the daikon look like miniature radishes. I'm definitely making this dressing for my husband, the wasabi fiend.

Ann said...

What a fabulous combination of flavors!

Susan from Food Blogga said...

Those enoki mushrooms are stunning, Susan. I love the bold flavor combinations and freshness of this salad.

Richa said...

wasabi v sounds so good, Susan!
lovely pics!

Jyothsna said...

Looks gourmet! Pictures are nice.

Swati: Sugarcraft India said...

Lovellllly snaps Susan... Love the salad too !!!!

Susan said...

Thanks, Ricki. I think you covered all the adjectives! Zester works really well, especially when the radishes are very firm and fresh.
--
Sra – Thanks. This is the first time I have tried enoki, though they have intrigued me for a long time.
--
Lori Lynn – Thank you!
--
Hey, Asha! Thanks. Good to see you! Yes, wasabi is a real kicker!
--
Thanks, Lisa. This recipe is right up your alley.
--
Thank you, Simona. The vinaigrette photo is my favorite, too. Napa tastes and performs very much like savoy, but less sulphurous.
--
Courtney – Thanks! Enoki are pretty funky. Daikon is typically served as a generous garnish with sushi, at least in better Japanese restaurants. Could be you tried it but don’t know it. I had to ask what it was the first time it was served to me.
--
Nanditha – Thanks. So, did you like wasabi? It’s a different kind of heat altogether from Indian spices.
--
Lucy – TA. This is all your fault, you know. I’ve lusted after enoki since I read your earlier posts. ; )
--
Hi, Farida! Welcome! Not everyone likes wasabi, but for those who do, it’s quite lively. Perhaps you would enjoy the salad with a soft and sweet ginger dressing. Glad you stopped by. Thanks!
--
Thanks, Lydia. There certainly is something otherworldly about enoki. Very good to see you.
--
Dhanggit – Thank you! It’s great to have you back, dear girl! It doesn’t surprise me that you cannot find enoki in France. ; ) If I didn’t have Matsuwa, I would probably have a hard time finding them, too.
--
Hey, Wiffy! Thanks! Yes, enoki are quite delicate, a little musky, when consumed raw.
--
Kalyn – Thank you. Everyone’s eyes light up if they take too big a hit of wasabi at once. Quite a jolt, sometimes, even for me. ; )
--
Hi, Astra! Thanks so much. Good to see you!
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Thanks, Sylvia. I know that wasabi is not for all tastes.
--
Thank you very much, Laurie. Wasabi fiends unite!
--
Hi, Ann. Thanks!
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Bold it is, Susan! Thanks always!
--
Thanks, Richa. Wasabi is quite a wild flavor.
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Jyothsna – Thanks! Good to see you!
--
Thank you, dear Swati!

Sandeepa said...

wasabi Vinaigrette must have been something !!!!

Toni said...

OK, that's it. I now HAVE to buy a macro lens. Your photos are drop-dead gorgeous! And the salad looks fabulous, to say the least. Love the star anise - just perfect!

tigerfish said...

Love the ingredients you captured in your shots :)

Nice salad too.

Came from WHB round up :)

Priya Balchand said...

Your dish is awesome, I'm loving it :-)

katiez said...

A tablespoon of Wasabi powder?!? I don't know how that relates to the paste...but my mouth is watering and my eyes tearing....

Shaun said...

Susan, lovie ~ Eric would go nuts for the wasabi vinaigrette - right up his alley. I might swap it out for the more common horseradish that I enjoy so much (and have so much difficult locating here, except prepared!).

Susan said...

Oh, yeah, Sandeepa - wasabi *is* something! ; D
--
Thank you very much, Toni. You are very kind.
--
Thanks, Tigerfish. Good to see you.
Loved your recipe.
--
Welcome, Priya! Thanks! Very good to see you.
--
Katie - It's got kick. A tablespoon of powder probably makes a small marble of paste. You don't have to use so much. I tinkered after I prepared the base recipe.
--
Shaun -- I've read that much of what's marketed as wasabi is a fairly common variety of horseradish rather than actual wasabi, that wasabi is a very rare and expensive plant. I'll have to do more research on that. Meantime, I'm quite happy to get heated up over this. ; )