Beet Sashimi with Corn Salad and Honey-Mustard Dressing
Salads • Japanese
Description
A salad similar to this is served at an esteemed culinary establishment in the city of New York — a restaurant called The Urban Table, one of the most delightful spots on Fifth Avenue. You can achieve this with other salad greens — be it lettuce, arugula, or frisée, but corn works best. It has a certain ideal juiciness and a subtle, almost imperceptible bitterness.
Ingredients
- Beetroot 5 oz
- Buckwheat Groats 0 oz
- Corn Salad 5 oz
- Dijon Mustard 0 oz
- Olive Oil 0 fl oz
- Pistachios 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the cooked beetroot into thin pieces, similar to how you would prepare fish for sashimi.
Step 2
In a glass, mix the oil, mustard, and honey, being careful not to crush the mustard seeds. Add a pinch of salt and pepper, and stir again.
Step 3
Place a mound of corn salad on a large plate. Scatter slices of beetroot over the salad, sprinkle with pine nuts, drizzle with dressing, and casually toss everything together using large salad spoons.
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