QH Recipe of the Week
Carrot and Avocado Salad with Hijiki and Crispy Kale
Courtesy of The Fat Radish, New York
19 March 2015
The Fat Radish, a trendy restaurant which has successfully put British dishes on map in New York, has kindly shared the recipe of one of their most popular dishes. Should you not have time to pop over the pond. Serves 6.
1⁄4 cup soy sauce
2 tablespoons sesame oil
1⁄4 cup mirin
2 teaspoons fish sauce
1 garlic clove, minced
1 teaspoon freshly grated ginger
1⁄2 ounce dried hijiki (about 1⁄4 cup), rinsed and soaked in warm water for15 minutes, drained
1 bunch curly kale, leaves torn into small pieces, stems discarded
5 tablespoons olive oil, divided
1⁄2 teaspoon chinese five spice powder
1⁄2 teaspoon coarse salt
2 pounds heirloom carrots, scrubbed, ends trimmed
2 ripe avocados, peeled, pitted, and cut into wedges
In a mixing bowl, whisk together the soy sauce, sesame oil, mirin, fish sauce, garlic, and ginger. Add the drained hijiki and set the mixture aside.
Preheat oven to 325oF.
Place the kale on a baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with five spice powder and salt. Place the kale in the oven and bake, turning the leaves once, until crispy, about 20 minutes. Set the kale aside.
Bring a large pot of salted water to a boil and add the carrots. Cook until they’re nearly tender, about 10 minutes. Transfer the carrots to a paper towel-lined plate to drain and cut them in half lengthwise.
Place the remaining 3 tablespoons of olive oil in a large, heavy skillet and set it over medium-high heat. Add the carrots to the pan and cook, stirring until caramelized, about 10 minutes. Transfer the carrots to a large bowl.
Spoon the hijiki and its marinade over the carrots, add the crispy kale and the avocado wedges and stir gently to combine. Serve immediately.
See more recipes from The Fat Radish restaurant in The Fat Radish Kitchen Diaries available on Amazon.
Coming soon: QH talks taking New York's restaurant scene with co-founder of The Fat Radish, Phil Winser