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The Golden Globes' California Market Salad

Start your night off like a star with this salad

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


For the California Market Salad

  • 1 piece baby bok choy, blanched, cut in half
  • 1 piece daikon radish, peeled and cut in 1 inch thick slices
  • 1 piece water melon radish, peeled and cut in 1 inch thick slices
  • 4 slices lotus root lightly sautéed in sesame oil
  • 6 heirloom cherry tomatoes sliced in half
  • 1 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

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


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.