Sunday, April 13, 2014

Nori Wrapped Mixed Salad




This Japanese inspired salad wraps the salad contents in a Nori hand roll and is served with a traditional Japanese Miso-Sesame dressing.  

You can construct this salad with almost any of your favorite salad ingredients.   I chose to use a combination of spinach, cherry tomatoes, mushrooms, bell peppers, radishes, avocado, scallions, potatoes, chayote and hard boiled eggs. 

In this recipe a serving is equal 2 Nori hand roll cones.

Servings: 5
Prep Time: 10 minutes
Cooking Time: 25 minutes
Special Tools: Blender or Small Food Processor
Special Ingredients: Nori Sheets - available at most Asian or Japanese Food Stores.  Many grocery chains are also beginning to carry these sheets that are often used for sushi.

Ingredients:

3 Large Eggs
1/2 lb. Baby Potatoes cut into 1/4 inch thick slices
1/2 lb. Chayote cut into 1/4 inch thick cubes
2 Tablespoons Sesame Oil
1/4 Cup Miso
1/4 Cup Rice Vinegar
1/4 Cup Mayonnaise
1/4 Cup Vegetable Oil
6 oz. Baby Spinach
8 Cherry Tomatoes quartered
1/2 Bell Pepper (green, red, yellow or, orange) julienned
3 Radishes thinly sliced
6 Crimini Mushrooms thinly sliced
1 Avocado cut into cubes
1 Scallion julienned
10 Nori Sheets - large

Place the eggs in a medium sauce pan with enough water to nearly submerge the eggs.  Cover the sauce pan and bring to a boil.  Let boil for two minutes then remove the pot from the heat and let the eggs continue to cook in the hot water for an additional 10 minutes. Remove the eggs from the sauce pan and set aside.

Place the potatoes and chayote in a medium sauce pan with enough water to completely submerge the ingredients.  Bring to a brisk simmer and let cook for 10-12 minutes or until the potatoes and chayote are fork tender.  Remove the ingredients from the water and set aside to cool.

Place the sesame oil, miso, rice vinegar, mayonnaise and vegetable oil in a small food processor or blender.  Blend the ingredients on high until have a smooth consistency (about 30-45 seconds).  Transfer the dressing to a bowl and set aside.

Peel the shells off the hard boiled eggs and cut the eggs into quarters. Arrange the spinach, cherry tomatoes, bell peppers, radishes, mushrooms, avocado, scallions, potatoes, chayote and eggs on a large platter.  Serve the platter with the nori sheets and dressing on the side.  Have each person create their own hand roll by rolling the nori in the shape of a cone and place their desired salad ingredients into the cone.  Drizzle dressing over the contents of the cone and munch away.  Enjoy. 

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