Make the dressing
First of all prepare the salad’s dressing and set aside at room temperature until you make the salad. For this purpose, take an extra large bowl and dispense 2 tablespoons of extra virgin olive oil into it. Put in 1 teaspoon of toasted sesame oil, 1 tablespoon of mirin and some salt to taste. Blend the ingredients with a whisk, then dust with some freshly ground black pepper and set aside to settle.
Make the Shallot Mixture
Get a large mixing bowl and place the peeled and nicely sliced shallots in it. Pour 1 tablespoon of rice vinegar and 1 teaspoon of sugar into the bowl. Mix up the ingredients with a fork until the sugar dissolves completely.
Prepare the Arugula and Herbs
Pick 4 ounces of fresh arugula leaves and trim off their excess woody stems, using a sharp knife. Select the fresh leaves and place them in a colander. Rinse them under cold running water and then drain them properly. Rinse and drain the mint leaves, basil leaves, cilantro leaves, chervil leaves and the bamboo shoots. Use a knife to chop the herbs and to cut the bamboo shoots into fine matchsticks.
Mix the Arugula- Herb mixture and Dressing
Shift the Arugula- Herb mixture into the large bowl containing the dressing. Now use a large fork to light toss the ingredients until nicely coat.
Add in the Shallot Mixture
Stir in the Shallot Mixture and continue tossing until it form a rich and nicely coated salad.
Your colorful Asian Herb Salad is ready; equally divide it among four medium salad bowls or plates and serve with chopsticks. Enjoy!