April 25, 2004

Sciellfiscas and wyrte

We did another experimental dish on Friday night, loosely inspired by the idea I had of doing California rolls in the form of a salad:


First of all the salad greens were a mixture of baby greens mix and mâche1, delicate enough for this type of salad. The seafood was a mix of various types of surimi (including crab, lobster, and scallops), the key ingredient in California rolls. The other element of our salad was avocado, also a key component to California rolls.

The salad dressing was also inspired by sushi. We mixed together soy sauce, sesame oil, peanut oil, and rice wine vinegar, along with wasabi powder and wasabi lime mustard to give the dressing a bit of a kick.

We tossed the surimi and avocado in some of the dressing and then spooned it over a bed of the greens. Then we poured more of the dressing over top. Finally we sprinkled some toasted sesame seeds over the salad.

It was very good. Other things we could have added, in keeping with the California roll theme, are some cucumber, nori, or some pickled ginger as a garnish.

And as a pre-dinner cocktail, we made ourselves vodka gimlets (2 parts vodka, 1 part Rose’s Lime Cordial). Normally I prefer gimlets made with gin, but (horrors!) we’re out of gin at the moment.


1 Also know as lamb’s lettuce or corn salad

Posted by Mark at April 25, 2004 05:49 PM