This recipe has been inspired by a salad I ate at lunch, while visiting the Farmer’s Market at the Ferry Plaza in San Francisco. The dressing is definitely on the creamier side. I love my mayo! And a little bit in a salad once in a while does no harm!
For the salad:
Asparagus – 8 to 10 spears, finely sliced at an angle
Frozen shelled edamame beans – 1/2 cup
Carrots – 2 small, finely sliced
For the dressing:
Mayonnaise – 1 tbsp.
Creme de fraiche – 1 tbsp.
Toasted sesame oil – 1/2 tsp.(available at local grocery stores in the Asian foods aisle)
*Toasted sesame seeds – 1 tbsp.
Sriracha sauce – 1 tsp.
Soy sauce – 1/2 tsp.
Salt and freshly ground black pepper, to taste
Heat water in a pan. When it starts to boil, add a little salt. Add the asparagus spears, let them boil for a minute. Drain the asparagus and rinse under cold tap water and set aside (this is also known as blanching). Similarly, for the edamame shells, again bring water to a boil. Add the edamame and simmer for 4-5 minutes. Drain and set aside.
Add all the ingredients(except the sesame seeds)for the dressing in a small bowl. Mix well. Season with salt and black pepper.
In a salad bowl, assemble the vegetables. Add the dressing and toss well. Sprinkle the sesame seeds on top. The salad can be served chilled or at room temperature.
* To toast sesame seeds : Heat a small pan on medium heat. Add the sesame seeds. Remove from heat, once they start to crackle. Let cool.