2medium radishes, trimmed and thinly sliced (1/4 cup)
~2 tablespoons dressing from above
4ouncessmoked salmon, broken up into large pieces (about 1/2 cup)(115 g)
1/4cupshaved parmesan (1 ounce / 30 g)
1/2a large avocado, ripe but firm, peeled and cut into chunks
a big pinch black sesame seeds
a few nori crisps, torn
Instructions
Make the dressing:
If you have a mortar and pestle, work together the garlic, anchovy and salt to a paste. Work in the wasabi, then the mayonnaise. Slowly drizzle in the oil, stirring or whisking constantly to form an emulsion, then stir in the tamari and lemon juice. (Otherwise, put the garlic through a press, mince the anchovy as finely as you can, and whisk in the remaining ingredients as described.) Taste, adding more wasabi, lemon, salt, or tamari if you feel the dressing needs it. The flavors will come out as the dressing sits. Cover and chill until needed, or up to 1 week.
Make the salad:
In a large bowl, combine the lettuce, cucumber and radishes. Drizzle with the dressing (it will be thick) and use clean hands to toss until evenly coated. Gently toss in the smoked salmon, parmesan and avocado. Sprinkle with the sesame and nori strips and serve immediately.
Notes
Feel free to add or subtract what you like from this salad. I can imagine edamame, scallions, kaiware sprouts or daikon or watermelon radish making lovely additions.The dressing is so flavorful on its own that it could make a nice dip for crudités.I love a good kale caesar and think this recipe would work equally well with torn dino kale in place of the lettuce.You want the flaky, hot-smoked salmon for the fish here rather than the more thinly sliced and cold-smoked lox.Nutritional values are based on one of two salads.