Sunday, January 6, 2013

wasabi-lime dressing

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 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 
Then she said you must do this:

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.

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