Tonight, my mom and I came up with a delicious salad. While neither of us were very hungry, we did what I enjoy most, scavenge the fridge and cupboards and come up with something different. We mixed tasty baby arugula, sweet and colorful heirloom tomatoes and finely sliced small yellow onions, cut to the same size as the tomatoes. The onions were pungent so I used my brother's technique: after slicing the onions, add salt and let sit. I believe the salt causes osmosis, removing water and high sulfur content through the onion's cell walls. To hardy up the salad we added canned tuna tossed in olive oil and broken up into small pieces. While this is nothing original, the dressing was the best part. We mixed Trader Joe's wasabi mayonaise, rice vinegar, lemon juice, pepper and salt, and agave nectar to take off some of the kick. After drizzling the wasabi dressing over the salad, I couldn't help but wonder, what's next for this wasabi mayonaise?
Ingredients:
baby arugula, heirloom tomatoes, small yellow onions, canned tuna mixed in olive oilDressing:
Trader Joe's wasabi mayonaise, rice vinegar, lemon juice, agave nectar, peper and salt
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