Our chopped salad

Name: Our chopped salad
Yield: 4
Ingredients: 1 Tbsp Fresh ginger, finely grated, or use less to taste; 3 Tbsp Light soy sauce; 2 Tbsp Lemon juice; 1 Tbsp Vegetable oil; 1 splash Sesame oil; 1 head Baby cos lettuce, leaves separated, washed and dried (Main); ½ large Cucumbers, diced; 1 Fennel bulb, trimmed and very finely sliced; 1 Avocado, ripe but firm, halved, stone removed, peeled and thinly sliced; 1 packet Nori sheet, 5g, roasted, cut into strips (Main); 1 packet Wagyu bresaola, 60g, from NZ (Main); 1 Tbsp Seeds, use a mix, such as poppyseeds, linseeds, sunflower and pumpkin seeds

for 4 people

Tam West

Kathy Paterson

Food writer and stylist.

VIEW PROFILE

According to legend, chopped salad originated from a customer at the Beverly Hills institution, La Scala, requesting that his salad, a blend of iceberg lettuce, salami, mozzarella and marinated chickpeas be chopped into bite-sized bits to make it less messy to eat. I have taken a simple idea from the salad town, Los Angeles, and made one using some of our locally grown and produced ingredients.

For the ginger dressing

1 Tbsp	Fresh ginger, finely grated, or use less to taste
3 Tbsp	Light soy sauce
2 Tbsp	Lemon juice
1 Tbsp	Vegetable oil
1 splash	Sesame oil

For the salad

1 head	Baby cos lettuce, leaves separated, washed and dried (Main)
½ large	Cucumbers, diced
1	Fennel bulb, trimmed and very finely sliced
1	Avocado, ripe but firm, halved, stone removed, peeled and thinly sliced
1 packet	Nori sheet, 5g, roasted, cut into strips (Main)
1 packet	Wagyu bresaola, 60g, from NZ (Main)
1 Tbsp	Seeds, use a mix, such as poppyseeds, linseeds, sunflower and pumpkin seeds

Directions

Place all the dressing ingredients in a screw-top jar and shake well
Divide salad ingredients between 4 shallow bowls. Add the bresaola and top with seaweed and the seed mix. Drizzle each bowl with a little of the ginger dressing.