Ginger Duck Salad With Green Tea Dressing
Chef Hiro Sone of Terra in Napa Valley and Ame in San Francisco is fascinated by matcha, a fine powdered green tea that can give foods like soba noodles and ice cream a grassy, floral, slightly bitter taste. Sone says he's keen on matcha because "it has the quality of an herb, but it also has umami (the fifth taste), which means it really adds a depth of flavor and a mysterious, delicious accent to a dish." He's been mixing matcha with salt to make a seasoning for chicken, fish and steak and whisking it into vinaigrettes, as in the dressing for the lush duck salad here.
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