Leaf & vegetable salad with yuzu dressing
Leaf & vegetable salad with yuzu dressing
This is my late sister-in-law’s salad dressing and my favourite. The addition of yuzu juice gives it extra zing and the vegetables can be varied for each season.
All seasons | Serves 4
100g salad leaves
100g broccoli
8 asparagus spears
100g fine beans
For the dressing:
3 tablespoons grapeseed or other light-flavoured oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon 100% fresh yuzu juice
Combine all the dressing ingredients.
Trim the vegetables and cut into bite-size pieces.
Cook the vegetables very briefly in a large pan of boiling water. The asparagus will only take about a minute, the broccoli and beans about 2 minutes. You can cook the vegetables separately or if cooking them together, add the broccoli and beans first and cook for 1 minute and then the asparagus for 1 more minute. Check while they are cooking to make sure they do not overcook and still have a little bite. Drain and plunge them into cold water and then drain again and leave on kitchen towel to absorb excess water.
Arrange everything in a large bowl. Just before serving, give the dressing a good whisk and pour over. Alternatively serve in individual bowls and pour over a little of the dressing.
