Thursday, 29 March 2018

An Asian salad with clementine and physalis


Hello everyone! As I mentioned in my last post, I spent the past two weeks busy in the kitchen - but not mine. I was helping my friend Luiz Hara, aka The London Foodie, with the photoshoot for his next book, The Japanese Larder. I had great fun and also learnt loads about Japanese food beyond sushi and sashimi. Luiz has developed really delicious and easy-to-make recipes.

One of those recipes, he kindly allowed me to share with you today, a sneaky preview, pre-book launching. Luiz is an expert in combining the flavours of East and West, as he has already shown in his previous book and regularly showcases in his supperclubs.

This salad is very simple to make and it is an explosion of flavours. It adds freshness and balance to any meal, especially when it accompanies meat. See below.


The ingredients...
...chopped and ready to be mixed.
My Asian salad with clementine and physalis.

Clementine, Coriander and Toasted Coconut Salad (The Japanese Larder - by Luiz Hara)  
Serves 2

In Luiz’s book this recipe accompanies the Roast Duck in Clementine Teriyaki Glaze. I have tweaked the recipe slightly, replacing two of the ingredients for the salad dressing just because I didn’t have the right ingredients at home. I need to upgrade my Japanese larder

For the salad 


2x clementines, peeled and segmented
4x physalis, washed and cut into quarters
2 Tablespoon coriander, chopped
¼ red onion, peeled and finely sliced
½ red chilli, finely diced
2 Tablespoon desiccated coconut
1 Tablespoon peanuts, toasted
micro coriander and edible flowers to decorate (optional)

For the salad dressing

1 Tablespoon light soy sauce (I used Tamari sauce)
1 Tablespoon lime juice
1 Tablespoon caster sugar (I used coconut sugar)
a generous pinch of dried red chilli flakes

Method

To make the salad dressing, add all ingredients in a bowl and mix well until the sugar is completely dissolved. Reserve.

Prepare the salad by peeling and segmenting the clementines. Remove as much of the white pith as possible. In a pan, dry-fry the desiccated coconut for a couple of minutes until lightly golden. In the same pan, dry-fry the peanuts for a few minutes until toasted, remove from the heat and roughly chop. Wash and cut each physalis into quarters.

Add the clementines, physalis, sliced red onion, chopped coriander, diced chilli, most of the desiccated coconut and toasted peanuts. Mix well.

To serve, mix the salad dressing into the clementine salad, transfer to the serving plates sprinkling the remaining toasted coconut and peanuts over it.

A healthy note: clementines (citrus x clementina) are rich in a variety of nutrients such as vitamin C and folate; minerals such as calcium, magnesium and potassium (good for the health of the heart); and a source of dietary fibre, which helps digestion, preventing constipation. Clementines contain the phytochemicals limonoids and quercetin.

Till next week!
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