Jennifer Causey
Active Time
Total Time
40 MIN
Serves : 6

New York City chef Angela Dimayuga’s tropical riff on the wedge salad, is dressed in sesame seeds, soba-cha (find it at Harney & Sons,, $8 for a 4-ounce tin), and a brilliant Passion Fruit Ponzu. Dimayuga developed the recipe for a fundraiser for Lil’ Deb’s Oasis, Hannah Black and Carla Perez-Gallardo’s Hudson, New York, restaurant. The money raised was to invest in the restaurant’s infrastructure.

How to Make It

Step 1    

Fold together carrots, cucumber, pear, radish, lime juice, salt, and 1/4 cup ponzu in a large bowl. Set aside.

Step 2    

Arrange lettuce wedges, cut sides up, on a platter. Pour 1 cup ponzu over wedges, making sure to distribute ponzu into crevices of lettuce. Top wedges with carrot mixture, ground sesame seeds, soba-cha, and black pepper. Serve salad with remaining ponzu.

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