The Golden Globes' California Market Salad

Start your night off like a star with this salad
Contributor

This refreshing salad combines charred eggplant, radishes, bok choy, and ginger dressing for an Asian-inspired starter.

This recipe is courtesy of the Golden Globes

Ingredients

For the California Market Salad

  • piece baby bok choy, blanched, cut in half
  • piece daikon radish, peeled and cut in 1 inch thick slices
  • piece water melon radish, peeled and cut in 1 inch thick slices
  • slices lotus root lightly sautéed in sesame oil
  • heirloom cherry tomatoes sliced in half
  • whole Japanese eggplant charred and peeled, cut in half
  • 2  Ounces  extra virgin olive oil
  • 2  Ounces  red mizuna (mustard)
  • Salt and pepper to taste

For the Ginger Dressing

  • whole tomatoes
  • 2 1/2  whole lemons
  • celery stalks
  • large peeled carrot
  • 1  Pound  fresh ginger
  • cloves of garlic
  • 2 1/2  Cups  soy sauce
  • 2 1/2  Cups  white wine vinegar
  • 4  Ounces  sugar

Directions

For the California Market Salad

Take eggplant and char it over flames till cooked and charred, place in ice bath peel it and cut in half. Separately take radishes and broth, cover, and cook at 350 degrees F for four hours or till soft. Arrange on plate, brush with extra virgin olive oil, toss the mustard with extra virgin olive oil, spoon 1 ounce ginger dressing on the plates.

For the Ginger Dressing

Cut all ingredients in a rough chop and mix together. Let it sit for 24 hours. Robot Coupe is fine.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.