Thursday, January 9, 2014

Mixed Baby Greens with Myoga and Ginger Vinaigrette

I finally was able to buy myoga! Myoga is a rare ingredient and when I find it in a store I usually buy too much of it. But no matter how much of it I buy, nothing ever goes to waste.

Myoga - flower buds of the wild Japanese ginger

Myoga is a flower bud of Japanese wild ginger which is used in Japanese and Korean cuisines. It is quite fragrant, but rather mild in taste. 

Myoga grows in the wild in Japan and the southern part of the Korean Peninsula, but it is also successfully cultivated in Australia and New Zealand.

  • large bowl of mixed baby greens
  • 4-5 wild Japanese ginger flower buds or myoga
  • 1/4 cup mild virgin olive oil or any cold pressed oil of your choice
  • 1/4 tsp dried ginger powder
  • 2 Tbsp Japanese rice vinegar
  • 1/2 organic unpasteurized soy sauce
  • 1/2 tsp raw honey
  • freshly grind black pepper

  • Place washed baby greens in a large bowl.
  • Cut myoga into thin slices just as you would cut scallions. 
  • Add chopped myoga to the salad greens and mix gently.
  • In a small bowl whisk olive oil, rice vinegar, soy sauce and honey into a velvety vinaigrette. Taste and adjust ingredients if necessary. If you do not want to use soy sauce, add Celtic salt instead. Add black pepper to taste.
  • Pour dressing over salad and mix gently. Serve right away and enjoy in good company!

Tip: You may use fresh ginger to make the dressing, but remember that the dressing should only have a slight gingery taste or it will overpower the delicate taste of the wild ginger flowers.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014

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