|above photo by Sarah Anne Ward for The New York Times|
My brother sent me a link to this recipe with the request that I try it out as a bon appétempt on his behalf. I was intrigued from the start, as he rarely makes such requests. And when I clicked on it, I was almost completely won over by the title alone: "A Chinese Caesar Salad with Umami." Then I looked at the list of ingredients (kasha, hijiki seaweed, shio kombu) and was discouraged. But then, I actually read the article and was sold once again. See, the chef responsible for the salad, Danny Bowien, gives you carte blanche to skip any of the ingredients you don't have on hand. Here's the quote, just to be clear: “Yeah, if you don’t have it, leave it out... That’s cool. It still works.”
If you say so, Danny!
Here's the recipe's original ingredient's list with my changes:
Juice of 1 lemon
2 tablespoons sweet white-miso paste
3 tablespoons tahini
1 teaspoon unseasoned rice vinegar
1 tablespoon shiro shoyu
8 anchovy fillets, coarsely chopped
½ cup kasha
2 tablespoons aonori seaweed, green seaweed or finely shredded nori
3 tablespoons toasted white sesame seeds
Cut cabbage in half, and remove core. Cut into 1-inch wedges and then into 1-inch pieces. Toss these lightly in a bowl, and set aside.
Make sesame-anchovy dressing. In a small bowl, cover
Make the salad. Add 3 tablespoons of the sesame-anchovy dressing to the bowl with the cabbage and the
All I can say is: Danny was right. Despite all of the changes, this salad was so delicious. We served it with a couple of grilled boneless skinless chicken breasts I'd marinated in some rice vinegar, garlic, and shoyu, which without the accompanying salad, would have been pretty sad.
Everyone should now go and leave a personal thank-you note to my brother Bill in the comments section. (Something about how cute Teddy and his two teeth are would also work.)
Until next time!