A local recreation of a salad based on one famous at the Buddha Bar in Paris.
Menu
A local recreation of a salad based on one famous at the Buddha Bar in Paris.
SALAD
1 carrot grated
2-3 cups finely shredded cabbage (preferably half green and half red)
150 g roasted cashews, roughly chopped
10 very thinly sliced wonton wrappers (which have been cooked in a little vegetable oil to get crispy)
½ cup sliced spring onions
⅔ cup shredded fresh coriander
500 g fresh prawns shelled and cooked
To dress the salad, a sprinkle of black sesame seeds
DRESSING
1 Tbsp Dijon mustard
One egg yolk
2 cloves garlic peeled and a small knob of fresh ginger (about 2.5 cm)
ADD
2 Tbsp honey
1 Tbsp sesame oil
3 Tbsp soy sauce
2 Tbsp rice wine vinegar
¼-½ tsp togarashi
THEN SLOWLY ADD
⅓ cup grape seed oil
Combine salad ingredients.
Place first dressing ingredients into the food processor and process well. Add remaining dressing ingredients then drizzle over the salad.
Season with a squeeze of fresh lime or lemon juice, salt and pepper and black sesame seeds. Store in fridge and use in 2-3 days.
Wine match: Wairau River Sauvignon Blanc.
