February 15, 2010

President's Day Salad

I brought in a basketful of leafy lettuce from the garden this morning. These were last year's crop and they must have reseed again--perfect for a colorful salad.
½ cup baked Kabocha, cut into bite-sized
1 small fillet of salmon
1 medium-sized tomato, sliced
1 small bunch of leaf lettuce
½ tsp. light soya sauce
sesame seeds for garnishing
¼ cup olive oil
1 tsp. brown rice vinegar
1½Tbsp. balsamic vinegar
½ tsp. dill
salt and pepper to taste
pinch of sugar
1. Cut fish into 1-inch strips, season with pepper and soya sauce. Heat pan with oil and cook fish on both sides till brown.
2. Mix the ingredients for the dressing and refrigerate to keep cool.
3. Washed and tossed dry salad greens and arrange on a plate. Add the cooked fish, tomatoes and Kabocha on top. Garnish with sesame seeds and serve with dressing.

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