Saturday, September 19, 2009
Asian Salad with Sesame Dressing
This was the salad we served at Erin's wedding reception. A perfect compliment to the Ginger Beef Sticks, Coconut Rice and Wok Charred Vegetables!! Borrowed from Robert Irvine on the Food Network.
1/8 cup rice wine vinegar
1 shallot clove, quartered
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons tahini or peanut butter
1 tablespoon sesame seeds
1/2 cup sesame oil
6 cups mixed greens
1 cup baby corn from a jar or can
1 (8-ounce) can Mandarin orange segments, drained
1 red bell pepper, stem and seeds removed and sliced julienne
1 (4-ounce) can water chestnuts, rinsed to remove any tinny taste
1 cup grape tomatoes, halved
For the dressing:
Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.