Serves 4
- 1 large hot house cucumber, sliced thinly into about 48 rounds (use a mandoline here, if you like)
- 20 small shrimp, cooked, sliced in half lengthwise and chilled
- 1 large head frisée
- 1/4 cup mint leaves (about 16 large leaves), torn
- 1 large carrot, sliced into fine julienne
- 3 ounces olive oil
- 2 ounces Ginger Syrup
- 2 ounces rice vinegar
- 1/2 teaspoon chopped mint
- Pinch of togarashi or cayenne pepper
- 1/4 cup crushed peanuts, for garnish
- Kosher salt and freshly ground black pepper
- In a large bowl, combine shrimp, frisée, mint leaves and carrot.
- In a medium bowl, make the vinaigrette by combining olive oil, Ginger Syrup, rice vinegar, mint and togarashi. Check flavor and season with salt and pepper if necessary.
- On 4 salad plates, lay out cucumber rounds in overlapping circles on outer edge of plate. Mound frisée salad in inner circle of each plate. Drizzle vinaigrette over salad and garnish with crushed peanuts.
>>This recipe appears in
Episode #410.
>> For additional recipes and more, visit
www.ming.com
