Pacific Flavours Salad Recipes

PACIFIC RIM CUCUMBER SALAD

Steps:

• Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
• Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
• Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

CALIFORNIA SALAD AND DRESSING

Steps:

• To make dressing:.
• To a food processor or blender add all dressing ingredients except oil.
• Whiz together.
• With processor running, slowly add oil to dressing ingredients. Whiz until dressing emulsifies.
• Store in refrigerator until needed.
• To make salad:.
• Place greens in a large salad bowl.
• Thinly slice onion and separate into rings, add to bowl.
• Peel, pit and slice avocadoes. Add to bowl.
• Peel oranges and cut into bite sized pieces. Add to bowl. You may use one can of mandarin oranges, drained, if you don't have fresh oranges.
• Toss all salad ingredients together.
• Add dressing just before serving and toss again.
• Makes 3/4 cup dressing and 6 servings of salad.

PACIFIC RIM'S WALDORF SALAD

Steps:

• In a bowl combine mayonnaise, maple surup, seasoned rice vinegar, sea salt and white pepper. Wisk dressing until smooth and chill.
• Place apples and pears into lemon water.
• Heat a small saute pan add butter, coconut, macadamia nuts and toast until golden brown.
• Add celery, raisins, apples, pears, coconut, nuts to salad and toss well. Fold in salad dressing. Season to taste with fine salt and white pepper.
• Chill salad for 30 minutes.
• Place salad on a chilled plates and serve.
• Garnish with Fresh Chopped Cilantro.

PACIFIC-RIM CAESAR SALAD

Steps:

• Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
• Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
• Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.
• Available at Asian markets and in the produce section of some supermarkets.
• ** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.

PACIFIC FLAVOURS SALAD

Steps:

• Heat oven to 325°.
• Peel papaya, cut in half and scoop& discard seeds.
• Cut flesh into about 1/2-inch cubes.
• Spread pine nuts on tray and toast until light golden about 8 minutes.
• Place the rice sticks into a large bag and separate into small bundles (the bag keeps things from getting messy).
• Place the oil in a wok over med heat until the end of a rice stick expands immediately, when put in the oil.
• Add a small bundle of rice sticks till the moment they expand about 3 seconds, turn them over with tongs cook other side 3 seconds, remove and drain on paper towels.
• Repeat with remaining rice sticks.
• Store in a paper bag at room temperature.
• Place the lettuce greens and papaya in a very large mixing bowl; whisk the dressing and pour over and toss until evenly mixed.
• Gently fold in the rice sticks trying to keep them as large as possible.
• Transfer salad to dinner plates, sprinkle on the nuts and shake a little nutmeg over each salad.