The Golden Globes' California Market Salad
The Golden Globes' California Market 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.
Servings
1
Ingredients
- 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 ounce extra virgin olive oil
- 2 ounce red mizuna (mustard)
- salt and pepper to taste
- 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 cup soy sauce
- 2 1/2 cup white wine vinegar
- 4 ounce sugar
Directions
- 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.
- Cut all ingredients in a rough chop and mix together. Let it sit for 24 hours. Robot Coupe is fine.