I'm spending the weekend with my second son and his family in the Fraser Valley, where Spring is finally happening. They are all foodies, so I love raiding their fridge and cupboards for my salads. (Today I found this beautiful Spring Mix to use as a base, and a strawberry-kiwi applesauce for my dressing.) They also make a special effort to make me feel welcome-- actually, come to think of it, all of my kids do that. I'm a pretty lucky mommy.
Lunch today was sushi with my #1 granddaughter, made even more exciting because for the first time ever, she got to drive me around town! She's a pretty good driver too; the only thing she needs is a bit more confidence, but then, don't we all? We ordered a huge plate of assorted sashimi, so of course I had to take some home for salad, because I just love a good sashimi salad! This one has an applesauce dressing, which is absolutely divine with sushi, although I found out today that I prefer just plain applesauce in this dressing.
Of course it goes without saying that sashimi must be refrigerated and treated with care. I prefer to do everything else first and add the the sashimi at the very last minute, so that it is in the fridge for as long as possible. I have never made my own sashimi because it makes me nervous, but I'd like to hear from anyone who has, whether or not you've had any success with it. Maybe I will get brave enough to give it a go.
Recipe:
For dressing, mix together 1/2 cup applesauce, 2 teaspoons light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey.
Toss together Spring mix with shredded daikon. If your sashimi is in large pieces, you will want to slice it into smaller ones using a very sharp knife. Toss in the sashimi (I used red and white tuna, salmon, red snapper and octopus) and top with dressing. Garnish with pickled ginger and lemon slices.
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