Asparagus & Charred Cabbage Salad with Sesame Dressing
Greg Dunmore
Servings
4
This the origin comes from breakfast at Yoko’s house, where she served a small dish of steamed asparagus on top of sesame flavor mayonnaise. The mayonnaise had sesame in it, plus a lemon and the dish was topped with roasted sesame seeds. It was so simple and wonderful. It wasn’t until my wife made a dish at home combining steamed asparagus with charred cabbage and a sesame dressing that this dish took flight. It became a Spring staple in my restaurant, Nojo, during asparagus season.
Ingredients
Directions
Take the cabbage and with your hands rip into large bite-sized pieces. Heat a large sauté pan over high heat, add 2 tablespoons of the sesame oil and bring it to the smoking point. Carefully add the cabbage in one layer, lightly season with salt and pepper and lower the heat to medium high. Cook the cabbage, turning often until it starts browning, about 2 to 5 minutes. Then remove and place on a sheet tray to cool. You may have to repeat these this step a few times. Please note, you are only lightly charring the cabbage, not completely cooking it through.
- In a steamer, cook the asparagus until just until cooked through, about 2 to 3 minutes, then cool at room temperature.
In a bowl, combine the lightly ground sesame seeds and mayonnaise, then add the remaining sesame oil and lemon juice. Adjust the seasoning if needed.
Once the cabbage and asparagus haves cooled down, add to a large bowl, and toss with the dressing until well combined. Divide into 4 bowls and garnish with sesame seeds.
Asparagus & Charred Cabbage Salad with Sesame Dressing
Greg Dunmore
Servings
4
This the origin comes from breakfast at Yoko’s house, where she served a small dish of steamed asparagus on top of sesame flavor mayonnaise. The mayonnaise had sesame in it, plus a lemon and the dish was topped with roasted sesame seeds. It was so simple and wonderful. It wasn’t until my wife made a dish at home combining steamed asparagus with charred cabbage and a sesame dressing that this dish took flight. It became a Spring staple in my restaurant, Nojo, during asparagus season.
Ingredients
Directions
Take the cabbage and with your hands rip into large bite-sized pieces. Heat a large sauté pan over high heat, add 2 tablespoons of the sesame oil and bring it to the smoking point. Carefully add the cabbage in one layer, lightly season with salt and pepper and lower the heat to medium high. Cook the cabbage, turning often until it starts browning, about 2 to 5 minutes. Then remove and place on a sheet tray to cool. You may have to repeat these this step a few times. Please note, you are only lightly charring the cabbage, not completely cooking it through.
- In a steamer, cook the asparagus until just until cooked through, about 2 to 3 minutes, then cool at room temperature.
In a bowl, combine the lightly ground sesame seeds and mayonnaise, then add the remaining sesame oil and lemon juice. Adjust the seasoning if needed.
Once the cabbage and asparagus haves cooled down, add to a large bowl, and toss with the dressing until well combined. Divide into 4 bowls and garnish with sesame seeds.