Tokyo Salad

By mona

Naomi Moriyama. Japanese Women Don't Get Old or Fat

Ingredients

• 1/2 lb pencil-thin asparagus, woody stems snapped off
• 6 cups mixed baby greens
• 1/2 cup thinly sliced celery
• 1/5 cup diced red bell pepper
• 1 scallion, thinly sliced
• 2 tbsp minced cilantro
• 5 shiso leaves, thinly sliced
• 1 plum tomator, cut into 12 wedges
• Dressing
• 3 tbsp rice vinegar
• 2 tbsp minced red onion
• 1 tsp yellow sugar
• 1 tbsp toasted sesame oil
• salt and pepper

Details

Servings 4

Preparation

Step 1

1. Blanch asparagus for 45 seconds and cut into 1 inch pieces.
Toss asparagus, greens, celery, red peppper, scallion, cilantro, and shiso.
3. In a small bowl, whisk together vinegar, red onion, and sugar until sugar is dissolved. Whisk in sesame oil and season with salt and pepper.
4. Pour dressing over the salad and gently toss.
5. Serve garnished with tomato wedges, a few aspargus tips, and sprig cilantro