Iceberg salad with an eastern twist - maurice style
A crunchy iceberg salad with a Japanese-inspired dressing of soy sauce, sesame oil, white miso, garlic, lemon, and wasabi, topped with toasted sesame seeds, soft-boiled eggs, and crushed seaweed crispies.
What you need
How Maurice does it
- 1
Toast the sesame seeds in a hot pan until fragrant and lightly golden.
- 2
Transfer the toasted sesame seeds to a mixing bowl.
- 3
Add the soft-boiled eggs to the bowl and gently mash and stir them into the sesame seeds.
- 4
Add the soy sauce, sesame oil, minced garlic, white miso paste, lemon juice, and wasabi to the bowl.
- 5
Mix all the dressing ingredients thoroughly with a spoon.
- 6
Chop the iceberg lettuce into bite-sized pieces.
- 7
Add the chopped iceberg lettuce to the bowl and toss to coat with the dressing.
- 8
Crush the seaweed crispies over the salad and mix again.
- 9
Transfer the salad to a serving bowl and serve immediately.
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