Our chopped salad
( SERVES 4 )
Photo by Tam West
According to legend, chopped salad originated from a customer at the Beverly Hills institution, La Scala, requesting that his salad, a blend of iceberg lettuce, salami, mozzarella and marinated chickpeas be chopped into bite-sized bits to make it less messy to eat. I have taken a simple idea from the salad town, Los Angeles, and made one using some of our locally grown and produced ingredients.
For the ginger dressing
|1 Tbsp||Fresh ginger, finely grated, or use less to taste|
|3 Tbsp||Light soy sauce|
|2 Tbsp||Lemon juice|
|1 Tbsp||Vegetable oil|
|1 splash||Sesame oil|
For the salad
- Place all the dressing ingredients in a screw-top jar and shake well
- Divide salad ingredients between 4 shallow bowls. Add the bresaola and top with seaweed and the seed mix. Drizzle each bowl with a little of the ginger dressing.
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