Inspired by annual birthday dinners I eagerly anticipated growing up as a child, there is a restaurant dish taste memory that has stuck with me throughout the years: Asian ginger salad dressing. It’s something I’ve always wanted to replicate, yet have never attempted to put my knowledge of ingredients and flavors toward figuring a recipe out. But, if you’ve ever been to a teppanyaki-style Japanese steakhouse, you’ve likely had a similar version of this very tasty salad dressing. This is my interpretation...

To stay true to my taste memory, I’ve chosen to dress what some would argue is a rather insipid lettuce – iceberg. But, at many Japanese steakhouses and sushi joints, that’s the lettuce of choice. However, with my addition of organic cherry tomatoes, scallion bias and a little lemon juice/Maldon sea salt-dressed creamy Hass avocado slices, I’ll be happy to take that criticism of the lettuce component, as iceberg really doesn’t bring any flavor, only crispness, to this finished dish.

Beyond simple iceberg wedge salads, this dressing would also make a great condiment for dipping grilled meat (especially beef), grilled portabella mushrooms or even grilled vegetable kebabs.

ASIAN GINGER SALAD DRESSING

INGREDIENTS – Yields About 1 Quart

300 g carrot, peeled and roughly chopped

150 g yellow onion, peeled and roughly chopped

75 g ginger, peeled and roughly chopped

80 ml (1/3 C) rice vinegar

160 ml (2/3 C) canola oil

10 ml (2 tsp.) sesame oil

1 clove garlic, peeled

75 ml (5 T) soy sauce

30 ml (2 T) water

30 ml (2 T) honey

45 ml (3 T) ketchup

12 g (1 T) sugar

Juice of 1-2 lemons, to taste

Salt and Black Pepper (freshly ground), to taste

PROCEDURE

With the exception of the canola oil, lemon juice, salt and pepper, combine all ingredients in a food processor or blender.
Process until well combined. While the motor is still running, slowly pour in the canola oil. Process for another 10-15 seconds until fully emulsified.
Taste and adjust acidity/flavor with the lemon juice. Season with additional salt and pepper to taste.
Chill at least one hour before using to allow flavors to meld.

Intended to be an amuse-bouche (a French term that, roughly translated, means “to please the mouth”), this small one- to two-bite savory treat is a great way to start a meal. The acidity of the rice wine vinegar and saltiness of the soy sauce used in the vinaigrette are what help to wake up a diner’s taste buds in preparation for the tasty food to come.

With a few minor substitutions and additions, this recipe also works equally as well as a tuna tartare, if you prefer, or, if you are serving pescetarians. To make the recipe conversion, use sushi-grade tuna instead of beef tenderloin, fried wonton skins instead of baguette slices and add a simple avocado-lime-salt puree on top of the quenelles of tartare before garnishing with the scallion.

* Please note: While not likely, as with any raw meat/fish consumption, there can be a small amount of inherent risk to those eating this dish. This is especially true if you are feeding young children, the elderly, or those with immunodeficiency issues. Always use the freshest of protein from reputable sources and make sure your hands, tools and work surfaces are, and remain, sanitary during preparation.

BEEF TARTARE with JALEPEÑO-RED ONION RELISH on CROSTINI

SESAME-SOY VINAIGRETTE

INGREDIENTS – Yield: 8 Pieces

115 g (4 oz) beef tenderloin

8 thin slices baguette, toasted

1 scallion, cut on the bias, for garnish

For the Relish

30 g red onion, cut in brunoise (fine dice)

15 g jalapeño, cut in brunoise (fine dice)

2 tsp (10 ml) rice wine vinegar

¼ tsp (1.25 ml) honey

For the Vinaigrette

1 T (15 ml) soy sauce

¼ tsp (1.25 ml) sesame oil

1 tsp (5 ml) rice wine vinegar

1 tsp (5 ml) honey

3 T (45 ml) canola oil

PROCEDURE

Combine all ingredients for relish, mix and reserve for 30 minutes.
While the relish marinates, lightly toast baguette slices.
In another bowl, combine the soy sauce, sesame oil, rice wine vinegar and honey. Slowly drizzle in canola oil while whisking to form vinaigrette. Set aside.
Just prior to service, thinly slice beef tenderloin and then cut into brunoise (fine dice) and combine with relish. Dress mixture with 1 T (15 ml) of the vinaigrette.
Using two spoons, shape a quenelle of the combined tartare and place on each slice of baguette. Garnish with thinly sliced scallion and dress the plate with additional vinaigrette.

Asian Ginger Salad Dressing

Beef Tartare with Jalepeño-Red Onion Relish on Crostini, Sesame-Soy Vinaigrette