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Fern Shoots Salad With Maui Onion, Oven Dried Tomato, and Seared Aku with Nori
Vinaigrette
Main Ingredients:
6
oz. | Pohole, Cut and Blanched | 1 oz. | Maui Onion, julienne
style | 1 Tablespoon | Oven Dried Tomato, Minced | 3
oz. | Aku, Sliced, Rolled in Fresh Chervil and Seared | 1 Teaspoon | Sesame
Seed, Black and White | 1 Teaspoon | Lime Zest, Chopped | 1
Tablespoons | Macadamia Nuts, Toasted | 1 Teaspoon | Sesame
Oil |
Vinaigrette Dressing Ingredients:
1 Tablespoon | Balsamic Vinegar | 2 Tablespoons | Olive Oil | 1 Tablespoon | Macadamia Nut Oil | 1 Teaspoon | Furikake (Mixture of dried 7 ground
fish condiment) | 1 | Shallot,
finely diced | 1 Teaspoon | Ginger,
Chopped |
Directions:
1. Mix Pohole, Maui Onion and Tomatoes in bowl. 2. Make Vinagrette with listed
ingredients. 3. Toss the Vinagrette with the Pohole mixture; Place on plate. 4. Lay Sliced Aku around
Pohole. 5. Drizzle with Sesame oil and sprinkle entire dish with Macadamia Nuts
Rene's Pohole Salad: 1 lb. Pohole shoots
1 large Onion thinly diced (preferably Maui onion)
½ lb. Your choice of dried cuttlefish, dried shrimp,
Or sautéed shrimp, cut into ½ "pieces
2 large Tomatoes, diced
Dressing: 1 cup Mayonnaise 1 oz Sesame
Seed Oil 1 oz Rice Vinegar
Clean Pohole by washing off hairs.Use portion of stalk where it breaks off
easily from the bottom should be ½ -1 inch. Break into 1" pieces. Add balance of salad items and toss. Blend
dressing ingredients and pour over salad. Refrigerated sever cold.
Pohole Salad: Wash hairs from 1 lb of Pohole use the whole stem discard ½ - inches of the bottom stem.Drain and chill. Slice
and dice 1 sweet onions, Dice1 Tomatoes.Toss with fern shoots and chill. Blend Hana Herbs Pohole Sauce
dressing and chill. Just before serving pour the dressing over the Pohole mix salad. Serve Cold.
For additional Pohole cooking and prep instructions go to our Pohole Page.
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