ASIAN HERB SALAD

Asian Herb Salad image

Wildly refreshing! Using delicate herbs and a wonderful sweet and sour vinaigrette! Adapted from Good Cooking Cookbook by Jill Dupleix

Provided by Sharon123

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 ounces arugula leaves (or spinach)
4 ounces mint leaves
4 ounces fresh basil leaves
4 ounces cilantro leaves
1 ounce chervil, leaves (or parsley)
1/2 cup canned bamboo shoot
2 shallots, peeled, halved, finely sliced (or 1/4 cup green onions, finely sliced)
1 tablespoon rice vinegar
1 teaspoon sugar (or honey)
2 tablespoons extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon mirin (or sherry)
sea salt
fresh ground black pepper

Steps:

Mix the shallots, rice vinegar, and sugar together in a small bowl and set aside.
Trim excess stems from the arugula(or spinach), and pick the leaves from the stems of the herbs. Rinse and dry the arugula and herbs. Cut the bamboo shoots into matchsticks.
To make the dressing, whisk the olive oil, sesame oil, mirin, salt and pepper together in a large bowl. Stir in the shallot mixture, taste and adjust flavors to taste.
Very lightly toss arugula, bamboo shoots, and herbs in the dressing.
Serve with chopsticks. Enjoy!

Nutrition Facts : Calories 131.5, Fat 8.8, SaturatedFat 1.2, Sodium 55.3, Carbohydrate 11.9, Fiber 4.2, Sugar 2.6, Protein 4.8

*** Explore more Asian Herb Salad Recipes »

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