Marukan “Maru-Cobb” Salad
Seared Salmon, Soy Ponzu Glazed Bacon, Pickled Radish and Carrot,
Fresh Avocado, Creamy Dressing
2 cups Fresh Seasonal Greens
1 ea Avocado (cut into large dice)
8 ea Cherry Tomatoes (halved)
2 Tbsp Salt Roasted Soy Beans
3 ea Green Onion (lightly charred and sliced)
¼ cup Fresh Cilantro Leaves (reserve stems)
2 Tbsp Pickled Radish and Carrot
6 oz Salmon (sautéed or grilled)
To taste Fresh Cracked Black Pepper
Toss fresh seasonal greens with dressing, and add to serving bowl. In a large bowl, toss each of the ingredients separately with dressing and place on top of salad, arranging each one artfully.
4 Tbsp Marukan® Seasoned Gourmet Rice Vinegar
Allow salmon to marinate for 3-4 hours before cooking
Pickled Carrot and Daikon
¼ cup Daikon Radish (cut into thin strips)
¼ cup Carrot (cut into thin strips)
4 Tbsp Marukan® Seasoned Gourmet Rice Vinegar
Heat vinegar and sugar until simmering, remove from heat. Add carrot and daikon, allow to pickle for 3-4 minutes, reserve.
6 oz Thick Cut Bacon (cut into lardons)
¼ cup Marukan® Premium Ponzu Soy Dressing with Sudachi Citrus
Cook bacon until fat is rendered and bacon is brown and crispy, strain fat. Add soy ponzu and reduce until syrup-like consistency and bacon is completely coated. Reserve for salad.
6 Tbsp Marukan® Seasoned Gourmet Rice Vinegar
1 tsp Ginger (chopped finely)
1 tsp Garlic (chopped finely)
As needed Reserved Cilantro Stems (finely sliced)
To taste Fresh Cracked Black Pepper
Add egg yolk, mustard, garlic, ginger and vinegar to blender. Blend on medium speed for 30 seconds. Drizzle in sesame oil and vegetable oil. Add cilantro stems and season with salt and pepper.