Today’s simple little recipe is one I derived from a common Japanese way of dressing cold greens (notably spinach). The dressing in question is made by toasting sesame seeds then grinding them to a paste along with a little sugar and mirin, sake and soy sauce. The result is called ‘Spinach Gomae’ (if using Spinach) and, while I like the dressing generally, I also find that it can have a bit of a bitter after taste.
I decided to try something that resulted in the same sweet/sesame flavors, but avoided any bitterness and, accordingly settled on Hummus as a milder (if not very Japanese) base for the dressing. I also incorporated a little light miso for depth, and then included a rich Japanese Sesame oil for the proper sesame punch. For today’s dish, I am using Broccolini rather than spinach to make a nice little appetizer salad…
- 2 cups pre-blanched Broccolini, trimmed of thick stems;
- 3 Tbsp. Hummus;
- 1 tsp. Light (white) Miso;
- 1 tsp. Lemon Juice;
- 1 Tbsp. Dark Sesame Oil;
- 1 tsp. Sugar;
- 1 – 2 Tbsp. Mirin;
- Sesame Seeds for garnish.
Assembly is super simple … First, blend together all the ingredients except the Broccolini and sesame seeds and mix to a smooth paste. Allow this to sit for at least 20 minutes to allow the flavors to blend.
When you are ready, add the dressing to the Broccolini and mix. The idea here is not to drench, or drown the greens in the dressing, but rather just add enough to coat the pieces with sauce. Arrange the greens attractively on individual serving plates and sprinkle with sesame seeds for garnish. Serve…