Now this is what I call an experiment with happy results. I had like bits and pieces of so and so left in the fridge and neither was enough for a whole dish in itself. So I decided to do some sort of salad but didn’t want to go down that Western dressing route. There were like several leaves of Romaine left and some broccoli florets. I’m pretty happy eating them raw without anything but I thought I might be able to extract some sort of dish out of these two ingredients.
The dressing was fairly simple but what made it delish was sesame oil. I think because Romaine has a nutty undertone so sesame goes so well with it. This was my lunch for the day. It was light but still filling, flavourful and satisfying. Normally when I make salads, I kinda crave for my bacon, this almost didn’t make me wish for bacon. ALMOST.
The salad was made with whatever was available in the pantry but ideally, I think I would’ve preferred to use cashews instead of almond flakes.
ASIAN INSPIRED BROCCOLI AND ROMAINE SALAD RECIPE
Romaine lettuce, tear up the leaves
Broccoli florets, steamed and shocked in cold water
Toasted almond flakes (or use whole or substitute with toasted cashews)
Mixed sesame seeds (black and white)
Juice of 1 lime
2 tablespoons light soya sauce
1 teaspoon sesame oil
2 tablespoons sunflower oil
1/2 teaspoon sugar
1. Mix all the ingredients for the dressing together. Taste and adjust anywhere that’s necessary.
2. In a large bowl, place your Romaine leaves and cooked broccoli. Drizzle the dressing over it and toss to coat all over.
3. Add toasted almond flakes and sesame seeds. Give a final toss and plate.
4. Eat plain or with other accompaniments.