Japanese Mixed Salad
|Lettuce hearts||2 (Crisp Head)|
|Celery stalks||2 (Green Colored)|
|Ham slices||2 (Thick)|
|Light soy sauce||3 Tablespoon (Japanese)|
|Rice vinegar/Diluted cider vinegar||3 Tablespoon (Japanese)|
|Sunflower oil||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
1 Trim and peel the vegetables.
2 Wash, and drain well.
3 Tear the larger lettuce leaves into small pieces.
4 Using a mandoline cutter or food processor, slice the daikon root and carrot into wafer thin rounds.
5 Slice the celery, across the stalk, into very thin pieces.
6 In a large bowl, mix the lettuce, daikon, carrot and celery.
7 Shred the ham.
8 For the dressing: in a bowl, mix 2 pinches salt, a little freshly ground pepper, soy sauce, and the vinegar.
9 If using cider vinegar, use 2 tbsp and add 1 tbsp of cold water and a generous pinch of sugar.
10 Gradually pour in the oil, beating constantly with a whisk to form an emulsion.
11 Add this dressing to the salad and mix in the shredded ham.
12 Serve at once.