I had this salad at a neighborhood restaurant, where it was the featured “salad of the day.” The dressing was actually a local bottled dressing, so I use one of my favorite “local-style” dressings instead. I added some ingredients to add a bit more color to the dish, as I prepared this for a gathering. It’s one of those dishes, no one wants to be the first one to serve out of the dish and ruin the dish.
1 small head romaine lettuce, thinly sliced
1 small bunch watercress, 1-inch pieces
1 (9-10 oz) pkg. bean sprouts
3 medium tomatoes, diced
1 (20 oz) block firm tofu, 1-inch cubes
1 small red onion, thinly sliced
1 c. taegu (seasoned dried codfish)
1 c. takuwan (pickled radish), thinly sliced
4-6 stalks green onion, chopped
½ c. Aloha shoyu
½ c. rice wine vinegar
¼ c. sugar
¼ c. vegetable oil
¼ c. sesame seed oil
2 cloves garlic, minced
1 tsp. ginger, minced
½ tsp. freshly ground black pepper
In a trifle bowl or other deep glass dish (where you can see the layers), layer salad items as listed. In a dressing jar; combine dressing ingredients. Shake to combine well. For service: drizzle salad with dressing. Serve immediately. Serves 12.
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