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Toss Toss Salad (Modified Yee Sang)6 servings Peng S. Looi / Chef and Culinary Consultant, Noosh Nosh, Louisville, KY; Photo by Peng S. Looi |
| For the Salad: | |
| • | 1 sweet potato |
| • | 20 g. of pickled ginger |
| • | 1 carrot |
| • | 1/2 fresh daikon |
| • | 10 grapes, sliced in half |
| • | 1 1/2 lb. fresh sushi grade salmon, sliced |
| • | Toasted sesame seeds |
| Method: | |
| 1. | Peel the sweet potato into thin slices, and cut the slices vertically into long julienne. |
| 2. | Place in a large bowl and toss with corn starch to coat all the sweet potato. |
| 3. | Add oil to a pot and place over a high heat. |
| 4. | Once hot, deep fry the thinly shredded sweet potato until cooked and crispy. Drain well on kitchen paper. |
| 5. | Repeat the cutting process for fresh daikon and carrot but keep chilled. |
| For the Dressing: | |
| • | 2 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1/2 tsp. The Perfect Purée Key Lime Concentrate, thawed |
| • | 1 tsp. The Perfect Purée Tamarind Puree, thawed |
| Method: | |
| 1. | In a small bowl, mix together all ingredients. Set aside. |
| Method for assembling: | |
| 1. | Arrange all salad ingredients, including the dressing, in a circular large serving plate. |
| 2. | Toss the toasted sesame seed onto the fresh sliced salmon. |
| 3. | Before tossing the salad, pour the dressing over the ingredients. |