Spring Salad with Sweet Tamari Dressing
6
Product(s) Used
Special Diet
Gluten-Free, VegetarianCourse
SaladMain Ingredient
VegetablesOccasion
EntertainingIngredients
- 4 tablespoons San-J Sweet Tamari Splash
- 4 tablespoons olive oil
- 1 tablespoon seasoned rice vinegar *see note
- 1 teaspoon pure maple syrup
- 1 teaspoon grated fresh ginger
- ½ teaspoon toasted sesame oil
- Kosher or fine sea salt and pepper to taste
- 6 ounces snow peas trimmed and string removed
- 24 spears asparagus woody ends removed
- 2 cups frozen peas
- 4 ounces whole baby lettuce leaves sweet lettuces or baby gems
- 1 cup loosely packed mint leaves
- 4 ounces goat cheese
- Edible flowers optional for garnish
Directions
- Whisk together the Tamari Splash, olive oil rice vinegar, maple syrup ginger, sesame oil, and a pinch or two of salt and pepper. Set aside.
- Bring a large pot of water to a boil. Have a strainer, a bowl of ice water, and a paper towel-lined plate or sheet tray standing by. Add the snow peas to the boiling water and boil for 1 ½ minutes. Add the asparagus and continue to boil for another 1 ½ minutes. Add the peas and boil for 30 seconds. Drain and add to the bowl of ice water.
- Remove the snow peas and asparagus and place on the paper towels to dry. Strain the peas in the strainer and let them dry.
- Place the blanched vegetables in a bowl, add about ¾ of the dressing, and toss to coat. Season with salt and pepper if desired.
- Toss the lettuce and mint leaves with the rest of the dressing, adding some salt and pepper if desired. Arrange on a platter. Top with the blanched vegetables and dot with goat cheese and edible flowers if using.
- Serve immediately.
*Note – if using regular rice vinegar and not seasoned rice vinegar, you may want to add a little more maple syrup and salt.
