Niijima Salad

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recipe thursdayA pile of vegetables, three cutting boards and a handful of hungry choppers inspired this hearty lunchtime camp salad. The soft tofu, fresh from the shop, crumbles into a creamy dressing that contrasts nicely with the tang of the pickled carrots and cucumbers. Our crunchy frill lettuce came from a local friend's own garden and the seaweed was gathered from the ocean that morning.

Niijima Salad
serves 5

1 large carrot
2 cucumbers
1/2 tsp ginger, minced
1 slice lemon
1 tsp salt

Thinly slice the carrot and cucumbers (a cabbage grater works perfectly). Sprinkle with salt and allow to stand for 5 minutes, then gently squeeze and drain. Mix in the ginger and squeeze the lemon over. Press under the weight of a soup can while you prepare the rest of the salad.

(adjust quantities to suit yourself)
1 or 2 heads crisp lettuce
1/2 bunch spinach
handful of parsley
1/4 onion
6 shiitake
1 cup takenoko (fresh bamboo shoot), boiled and cooled
1/4 daikon
1/4 cup seaweed, boiled & rinsed
15 ginkgo nuts
1 stalk celery
1 block fresh soft tofu
1 Tbsp sesame seeds
black pepper to taste

Slice the vegetables to your preferred serving sizes. Cut the tofu into chunks and toss well to incorporate into the salad. Top with pickled carrots and cucumbers, sesame seeds and black pepper.

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