How to Make an Asian Herb Salad

Asian Herb Salad makes a palatable and multihued quick lunch and dinner for hot summer days. This Asian main-course dish contains wide range of wildly refreshing ingredients. The oil dressing adds smooth and filling texture to the ingredients and boosts the overall taste of the Asian Herb Salad.

Prep time: 15 to 20 min
Cook time: Nil
Total time: 15 to 20 min
Yield: 04 servings
Utensils: Large mixing bowls, whisk, fork, knife, colander, four medium salad bowls or plates

Ingredients:
Arugula leaves: 4 ounces
Mint leaves: 4 ounces
Fresh basil leaves: 4 ounces
Cilantro leaves: 4 ounces
Chervil leaves: 1 ounce
Canned bamboo shoot: ½ cup

For Dressing’s:
Shallots – peeled, halved and finely sliced: 2
Rice vinegar: 1 tablespoon
Sugar: 1 teaspoon
Extra virgin olive oil: 2 tablespoons
Toasted sesame oil: 1 teaspoon
Mirin: 1 tablespoon
Sea salt
Freshly ground black pepper

Instructions

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Add in the Shallot Mixture

    Stir in the Shallot Mixture and continue tossing until it form a rich and nicely coated salad.

  • 6

    Enjoy!

    Your colorful Asian Herb Salad is ready; equally divide it among four medium salad bowls or plates and serve with chopsticks. Enjoy!

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