The fabulous dressing of this salad is adapted from Nobu: the Cookbook. The original recipe uses yuzu juice, a Japanese citrus. Instead, I use the easier-to-find combination of lemon and orange juice. The dressing is excellent for any green salad.
Serves 4 to 6
For the dressing:
3 tablespoons fresh lemon juice
1 tablespoon orange juice
5 teaspoons soy sauce
6 tablespoons grape-seed oil
1 large garlic clove, minced
Pinch of black pepper
For the salad:
1 butter lettuce
1/4 red onion, very thinly sliced
1 ripe avocado, cut into small cubes
1/4 cup cumquat, very thinly sliced
1. Prepare the dressing by putting all the ingredients in a lidded container and shaking it well.
2. Tear the lettuce leaves into manageable size and put in a large bowl. Mix with the red onion and a few tablespoons of the dressing. Top with avocado and cumquat, drizzle a little more dressing and serve.
For more recipes, check out Food & Wine on Haaretz.com
Want to enjoy 'Zen' reading - with no ads and just the article? Subscribe todaySubscribe now