A Taste of Japan
Chef Luis Kenji Huang, Maki, shares his favourite recipe for homemade chef chopped salad serves two
Ingredients:
Lettuce (chopped) 20g; mixed green salad (chopped) 15g; fresh salmon (diced) 40g; fresh tuna (diced) 40g; avocado (diced) 30g; nuts (crushed) 15g; mayo 1 teaspoon; chilli pepper or chilli paste your choice; rice vinegar 1cup; olive oil 2 tablespoons; soy sauce 1/3 cups; sugar 1 tablespoons; Daikon radish (grated) 50g; onion (grated) 50g
Method
Take a cylinder (3” wide and 5” height) and set it in the center of the plate.
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First mix the chopped lettuce with mayo and chilli pepper or chilli paste then set inside of cylinder as first layer, then add the fresh diced tuna as second layer (spread the tuna evenly), then add the diced avocado as third layer, now add the fresh diced salmon as fourth layer.
For the top layer, mix the chopped mixed green salad with olive oil, salt, black pepper, and tobiko (orange fish caviar if you have any). Slightly push down all the layers to make them tighter. Slowly remove the cylinder and your chopped salad will show five layers of different colors and ingredients.
For dressing, mix the rice vinegar, soy sauce, sugar, olive oil, grated onion, grated daikon and a little bit of black pepper then drizzle over the salad. Finally, crush any nut you like on top of the salad and enjoy your own Chef Chopped Salad.
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