Seasonal Salad With Bamboo |
Seasonal Salad With Bamboo
May 17, 2011
Most bento box salads are an iceberg lettuce afterthought. Chef Naoko Tamura's, however, celebrate peak-of-season Willamette Valley ingredients at her Portland, Ore., cafe. I used young Walla Walla onion with green stalks still attached. Any spring vegetables would be good here: blanched asparagus, fennel, pea greens. Chef Naoko tops this salad with the ancient food known as frikeh, field-burned green wheat from Ayers Creek Farm near Portland. You can find imported, packaged frikeh at Middle Eastern markets.
![]() Laura McCandlish for NPR
Makes 4 servings
For The Dressing
1/4 cup soy sauce 1/8 cup rice vinegar 1 tablespoon canola oil Mix soy and vinegar together, then slowly whisk in oil. Set aside. For The Salad
4 ounces young sweet onion, thickly sliced 16 sugar snap peas 1/2 bunch kale raab or young beet or turnip greens 1/2 head green lettuce, romaine or butter, plus enough seasonal local salad mix for 4 portions 2 ounces boiled bamboo shoot tender tips, thinly sliced Handful of frikeh (roasted green wheat), optional garnish Soak the sliced onion in water for 5 minutes and drain. Steam the peas and greens for 1 minute and cool. Wash lettuce and salad mix and drain. Hand cut lettuce into strips. Combine the lettuce, salad mix, cooled blanched greens and onion, then give the dressing a few whisks and toss it with the salad before plating. Top with tender bamboo tips and garnish with frikeh if available.
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$14.99
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$24.99
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$14.99
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$14.99
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