Salad Greens: Arugula watercress snow pea vines and snow pea sprouts or substitute with Asian salad mix: tatsoi mizuna and baby red mustard greens (24 oz./2 oz. per salad) 2 C. celery, long sliced on bias 2 C. long sliced on bias 2 C. carrots, julienne or mandeline, approx. 3" in length 4 1/2 lb. pork loin (6 oz. per salad) -cut in 3"x 1/4" strips -dip in mushroom soy sauce -sprinkle with Kosher salt and pepper to taste -pan sear to medium rare -place in salad warm Lime juice, squeeze over salad at time of service Lime zest, sprinkle over salad at time of service Black sesame seeds Roasted rice* *Roasted rice: Parboiled long grain rice-roast in sauté pan on high heat for 3-5 minutes (carefully-burns very easily)
Asian Ginger Dressing: 2 T. pickled ginger, julienne 1/4 C. soy sauce 1/4 C. fish sauce 1/4 C. rice wine vinegar 3/4 C. sesame seed oil Lime zest from 4 large limes Lime juice from 4 large limes 1 T. lemon grass 2 T. Sriracha (hot Chinese chili paste)-or to taste 1 T. black pepper-or to taste Mix all ingredients
Assemble ingredients in the above order. Drizzle dressing over all. A squeeze of lime and a sprinkle of lime zest, black sesame seeds and roasted rice at the time of service. Garnish top of salad with cilantro sprigs.
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