Tao Temple Salad With Yuzu-soy Vinaigrette Recipe

Prep greens and herbs

Wash and thoroughly dry all salad greens, baby spinach, and herbs in a salad spinner or by patting with paper towels. Tear larger leaves (romaine, butter lettuce) into bite-sized pieces. Place in a large bowl and refrigerate briefly while you prepare other components so they stay crisp.

Thinly slice scallions on the bias and add to the greens when ready to toss.

Prepare cucumber: halve lengthwise, scoop seeds if watery, and thinly slice on the bias. Add to a medium bowl.

Julienne or shred the carrot, thinly slice red bell pepper and radishes. Add vegetables to the bowl with cucumber.

If using frozen edamame, thaw and rinse under warm water or briefly blanch for 1 minute, then drain and cool. Add to the vegetable bowl.

Toast sesame seeds in a dry skillet over medium heat, stirring frequently, 1–2 minutes until fragrant and lightly colored. Transfer to a small bowl to cool. Keep crunchy toppings (wonton strips or almonds) in a separate small bowl to add at the end so they remain crisp.

If using rotisserie chicken: shred into bite-sized pieces and lightly season with a pinch of salt and pepper. If using tofu: drain, press, and cube; pan-sear in 1 tsp neutral oil over medium-high heat until golden on two sides, seasoning lightly with salt and pepper.

To poach eggs: bring a medium pot of water to a gentle simmer with 1 tbsp vinegar. Crack each egg into a small cup and gently slip into simmering water; cook 4 minutes for soft-poached. Remove with a slotted spoon and drain on paper towel.

Make the vinaigrette

In a small bowl or jar combine yuzu juice, soy sauce, rice vinegar, grated ginger, grated garlic, and honey. Whisk to combine. Slowly stream in the neutral oil while whisking (or add oil to jar and shake vigorously) until emulsified. Whisk in light sesame oil and the optional 1/4 tsp toasted sesame oil for aroma. Taste and adjust balance: if too bright add 1/2 tsp honey; if too salty add 1/2 tsp yuzu or water. Stir in salt and freshly ground black pepper.

Set aside 1–2 tablespoons of vinaigrette for guests who prefer less dressing and reserve extra for tossing if serving later.

In the large bowl with prepared greens, add the cucumber, carrots, red pepper, radishes, edamame, shredded chicken or tofu (if using) and sliced scallions.

Drizzle about two-thirds of the vinaigrette over the salad (roughly 3–4 tablespoons for the whole salad) and toss gently but thoroughly with salad tongs until components are evenly coated. Add more vinaigrette to taste, up to the reserved amount.

Transfer the tossed salad to a serving platter or divide between plates. Top with toasted sesame seeds, crispy wonton strips or almonds, microgreens or pea shoots, and a pinch of furikake or nori if using. Finish with a light grating of yuzu or lemon zest over the top.

If using poached eggs, place one egg on each portion just before serving so the yolk can mingle with the dressing when cut. Serve immediately.