When you plan a nice light asian meal, this is a perfect appetizer to it. A salad with crunchy bean sprouts, basil, red onions, and a nice honey sesame dressing. As I said in a few post already, salads are just so fun to create. They tell the story of the meal to come, often I use some of my main meal ingredients to add to my salads, just to make a continuity. My husband and I, often, eat a salad as a starter, then a main meal, which is smaller since are filled with veggies already.
Salads and restaurant is a subject in which I’m a bit confused about…where I from… Canada, often you’ll see a minimum of at least 1 green salad in the appetizers. Here, in Spain, they don’t offer small version salad to start a meal, it’s only a big plate of salad which cost like a main meal. I think the formula to offer a small salad starter should be on every menu on earth. I love to start a meal with a fresh bite of vitamins. Then the more serious stuff can come; whether it’s meat, rice…
My dressing theory is that every dressing doesn’t need that crazy amount of oil, but then you add the juice of an orange or something sweet like honey, apple juice or maple syrup, vinegar and a touch of mustard to spice it up and emulsify it good and this is always the pattern I use for my salad dressing. In this dressing it differs a little bit, I’ve add some sesame oil, just a bit, since it’s a quite powerful oil. But the rest always stays the same: oil, vinegar, sweet element (juice or honey), a touch of mustard and voila!
The topping of the salad, I’ve add some black sesame seeds, which taste way less strong than the white ones.
So let’s make this asian salad!
Makes medium size salad
- 2 tomatoes
- 1 cucumber
- few bean sprouts
- few thin slices of red onion
- basil leaves
- black sesame seeds
- 3 tbsp of olive oil
- 1 tsp of grilled sesame oil
- 2 tbsp of rice vinegar (or cider vinegar)
- 1 tbsp of honey
- 1/2 tsp of honey mustard (or any sweet mustard)
- salt, pepper
- Mix all the dressing ingredients in a bowl and mix until emulsion
- Assemble the salad and pour the dressing over
- Top with a few black sesame seeds