Stuart Brioza’s colorful salad is a mix of flavors and textures: bitter, sweet, nutty, crispy, creamy. The delicious hot-sauce-spiked dressing pulls all of the ingredients together.
Slideshow: Green Salads
1/4 cup tahini
3 tablespoons apple cider vinegar
2 tablespoons tamari or soy sauce
1 garlic clove, crushed
2 teaspoons minced peeled fresh ginger
1 teaspoon sambal oelek or Sriracha
1/2 cup canola oil
1 tablespoon Asian chile oil
1 fennel bulb—halved, cored and thinly sliced on a mandoline
1 pound mixed chicory lettuces, such as frisée, escarole, endives and
radicchio, chopped (16 cups)
1/2 cup cilantro
1/2 cup small mint leaves
2 Asian pears—peeled, cored and thinly sliced
1 Hass avocado, thinly sliced
2 tablespoons toasted sesame seeds
Flaky sea salt and pepper, for seasoning
Extra-virgin olive oil, for drizzling
How to Make It
Step 1 Make the Tahini Dressing
In a food processor, combine the tahini, vinegar, soy sauce, garlic, ginger and sambal oelek and puree until blended. With the machine on, slowly drizzle in the canola oil and chile oil until incorporated. Transfer to a small bowl and season with salt and pepper.
Step 2 Make the Salad
Using a sharp knife and working over a bowl, remove the skin and white pith from the mandarins. Cut between the membranes to release the sections.
Step 3 Make the Salad
Arrange the fennel, lettuces, cilantro and mint on a platter and top with the sliced Asian pears and avocado and the mandarin sections. Sprinkle with the sesame seeds and season with sea salt and pepper. Drizzle some of the tahini dressing and a little olive oil on the salad and serve the remaining dressing on the side.
The dressing can be refrigerated overnight; whisk in water if it gets too thick.
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