I know you might be thinking that you’d need some type of fancy, expensive slicing gadget to prepare this salad, but think again. All you need is one of ………………..
……………….. these! This may be one of the best investments you make this summer. It makes serving healthy fresh salads quick and simple. I do own one of those fancy Japanese mandolins, but honestly, this is the weapon I usually choose for making a quick, delicious summer salad.
Summer Salad w/ Asian Strawberry Poppy Seed Vinaigrette
Ingredients for the vinaigrette:
1 clove fresh garlic, minced
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh ginger
3 tablespoons good quality strawberry jam or preserves (I use my Strawberry Freezer Jam)
1 teaspoon sriracha chili sauce*
1 teaspoon soy sauce
3 tablespoons white balsamic vinegar
½ cup canola oil
1 teaspoon seame oil
1 tablespoon poppy seeds
sea salt and freshly ground pepper, to taste
3-4 ears fresh sweet corn, kernels removed
½ pound super thin green beans (haricot vertes), thinly sliced on a long diagonal
2 medium parsnips*, julienned
2 medium carrots*, julienned
1 medium red bell pepper, thinly sliced vertically
3 ears fresh corn, kernels removed
1. For the vinaigrette, combine all ingredients in a glass jar. Shake well.
2. Combine all salad ingredients in a large bowl. Divide between six salad plates. Drizzle with the vinaigrette. Pass extra dressing at the table.