Thursday, September 19, 2013

Wilted Asian Greens Salad with Sesame, Ginger, and Avocado

I picked up watercress and some other unusual green (at right--what is it??) at the Hollywood farmers market and set about looking for a new way to eat these greens. After considering this avocado and watercress salad, I settled on this wilted greens salad--though I ended up throwing some avocado in there anyway. I didn't have any pea sprouts, so I just used peas! Obviously that's something of a change, but I liked their texture.

Ever since I made that frighteningly bad nasturtium and potato soup, that bitter flavor in nasturtium leaves and watercress has seemed a bit iffy to me, but this salad was delicious, the bitterness nicely balanced by sugar, ginger, avocado, and sesame. I ate this dish with rice, roasted tempeh, and roasted mushrooms.

Wilted Asian Greens Salad with Sesame, Ginger, and Avocado
(adapted from epicurious)

1-2 TB rice vinegar
1 TB soy sauce
1 tsp sugar
1 tsp finely grated peeled fresh ginger
1 tsp sesame oil
1.5 c green peas, thawed or fresh
2 c watercress
2 c mild baby green (see top photo for what I used)
1 avocado, diced
1 TB toasted sesame seeds

Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Toss in avocado as well, sprinkle with sesame seeds, and serve immediately. Serves 2.

Back in town

I'm back from travels, and big things are happening! 

I have pickles and spice mixes to tell you about, and of course Sudtirolean and Bavarian food...

It's going to be a busy year, but the blogging shall not stop!