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.
More from Kathy Paterson using New Zealand produce