:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__12__20151202-dashi-salad-vicky-wasik-006-6f0fe363d3f1457eaf299b6653f82b9c.jpg)
Why This Recipe Works
- The smoky, salty, savory flavor of shoyu-dashi adds an entirely different, and delicious, dimension to salads compared to a classic lemon juice– or vinegar-based dressing.
- Toasting the walnuts in the microwave is quick and easy.
Conventional wisdom says that salads should be dressed with vinaigrettes, which, by definition, balance an acid with a fat. Turns out you can break that rule by dropping the acid entirely. In this salad, we make a "vinaigrette" with shoyu-dashi—soy sauce mixed with dashi—for an easy, deeply flavorful dish.
Recipe Details
Arugula, Sweet Potato, and Walnut Salad With Dashi "Vinaigrette" Recipe
Ingredients
-
1 pound (500g) sweet potatoes in jackets, poked all over with a fork
-
1 cup walnut halves (3 ounces; 90g), crumbled
-
2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling
-
2 cups (475ml) cold water
-
1/4 ounce dried kombu (8g; about one 5- by 2-inch piece)
-
1/4 ounce dried bonito flakes (8g; 1 loosely packed cup)
-
2 tablespoons (30ml) soy sauce
-
4 cups arugula (2 1/2 ounces; 70g)
-
Kosher salt and freshly ground black pepper
Directions
-
Microwave sweet potatoes until tender and easily pierced with a fork, about 5 minutes. Set aside to cool slightly. If desired, peel and discard jackets. Cut into medium cubes and allow to cool to room temperature.
-
Meanwhile, on a microwave-safe plate, drizzle walnuts with just enough olive oil to lightly coat, toss well, and arrange in a single even layer. Microwave in 1-minute intervals at high power, tossing walnuts between intervals, until toasted and fragrant, about 3 minutes. Let cool.
-
In a medium saucepan, combine water with kombu and cook over medium heat until just shy of a simmer. Remove and discard kombu using tongs. Remove from heat, add bonito flakes, and let steep for 10 minutes. Strain dashi into a heatproof container through a fine-mesh strainer. Discard bonito flakes. (See note.)
-
In a small bowl, whisk 1/4 cup dashi together with soy sauce (this is now shoyu-dashi). Reserve remaining dashi for another use. (It's good just as a warming broth, or can be used to make a quick miso soup.)
-
In a clean small bowl, whisk together 3 tablespoons shoyu-dashi with 2 tablespoons olive oil. Reserve remaining shoyu-dashi for another use. (It's delicious as a broth for poached eggs, steamed fish, or simple steamed vegetables.)
-
In a salad bowl, combine sweet potato, walnuts, and arugula. Dress with shoyu-dashi/oil mixture, tossing well to coat. Season with salt and pepper and serve.
Notes
Kombu and bonito flakes can be saved and used to make a second, weaker dashi that forms a great base for miso soup.
Special Equipment
Fine-mesh strainer
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
351 | Calories |
24g | Fat |
30g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 351 |
% Daily Value* | |
Total Fat 24g | 31% |
Saturated Fat 3g | 14% |
Cholesterol 1mg | 0% |
Sodium 693mg | 30% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 6g | 21% |
Total Sugars 9g | |
Protein 7g | |
Vitamin C 27mg | 137% |
Calcium 106mg | 8% |
Iron 2mg | 11% |
Potassium 801mg | 17% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |