miso burgers, roasted kabocha, and avocado salad with wasabi-lime dressing
Let me tell you a little story...
Once upon a time, there was a lovely princess with lustrous brown wavy hair, wondrous dark chocolate-colored eyes, and a palate that was die-hard crazy about wasabi.
She and her prince lived in Japan for eight years, where this obsession was cultivated to within an inch of its life.
And then a big move...across the deep salty waters...to the West. A shop called Chocolati in the serfdom of Greenwood, Seattle, created an amazing, uber-wow truffle called Ichi. It had wasabi and ginger enrobed in a royal garment of dark chocolate, crowned with wee sesame seeds. The princess once again indulged in her pale-green infatuation.
Fortunately a local international shop sold wasabi paste in a tubular device, which the princess ordered her butler to purchase and her live-in cook to use in an astringent, perky salad dressing. It was dubbed Wasabi-Lime Dressing, and a British serf named Nigella apparently conjured it.
The live-in Seattle cook made a pronouncement and declared that this is what you need:
- 3 T. fresh lime juice
- 1/4 c. peanut oil (this cook used rice-bran oil instead)
- 1 T. wasabi paste
- 1/2 t. kosher salt or 1/4 t. table salt
Shake in a jar or stir briskly with a whiskly.
It was best served on a salad with creamy avocados, and a side of miso burgers and roasted kabocha.
The princess lived happily ever after, her Bean-Offspring and Bean-Prince at her side, and a goblet of the Dressing in the cellar to use whenever her little heart desired.