ASIAN SALAD WITH SAUTEED GINGER, SESAME, AND GARLIC

ASIAN SALAD WITH SAUTEED GINGER, SESAME, AND GARLIC image

Yield 2 salads

Number Of Ingredients 14

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Dressing:
4 tablespoons of canola oil
3 cloves of garlic chopped very finely
1 teaspoon of crushed red pepper (or two fresh chili peppers chopped finely with seeds)
1.5 tablespoons of un-toasted sesame seeds
2 tablespoons of finely chopped ginger
3 tablespoons of soy sauce
1 tablespoon of vinegar
fresh ground pepper (to taste)
Salad
Mixed greens, spinach, or kale
1 medium cucumber, sliced
6 radishes, finely sliced
6-8oz peeled, cooked shrimp

Steps:

Dressing --------- Put canola oil in a pan on medium high heat. When the oil is ready add the garlic (chopped very finely), crushed red pepper (or fresh red chili peppers with seeds), sesame seeds, and fresh ginger. Fry until garlic and sesame seeds are toasty brown and remove from heat. Let cool for a bit (10 minutes). You can also fry some finely chopped scallions and/or replace a tablespoon of canola oil with sesame seed oil if you like. No onions though because they soak up the oil. Put it in a mixing bowl. Add the (if you like low sodium) soy sauce, and vinegar. Add salt fresh ground pepper to taste (it shouldn't need any salt though because of the soy sauce). That makes enough dressing for about two salads. The salad ---------- On a bed of mixed greens (or spinach or kale), add sliced cucumber (about 1/2 per salad serving), finely sliced radishes and shrimp. At this point you can add some fresh finely chopped garlic now too if you like. Put about 4 tablespoons of dressing per salad and toss. Note: You should use the dressing right away, the fried garlic will lose it's crunch if you leave it sitting in the dressing overnight.