Tao Temple Salad With Yuzu-soy Vinaigrette † Recipe

Prepare produce

Wash and dry all greens thoroughly. Thinly slice napa cabbage, daikon (use a mandoline or julienne), carrot into matchsticks, and cucumber on a bias. Halve and slice avocado just before plating to avoid browning. Thinly slice scallions and coarsely chop cilantro.

In a large salad bowl, combine mixed baby greens, napa cabbage, shredded daikon, matchstick carrot, and cucumber. Toss gently to mix.

Add sliced avocado on top just before serving to maintain texture.

Sprinkle toasted sesame seeds and crispy wonton strips or fried shallots over the assembled salad just before dressing.

Make the vinaigrette

In a small bowl or jar, combine yuzu juice, soy sauce, rice vinegar, mirin, honey (or agave), grated ginger, and minced garlic. Whisk to dissolve the honey. Add toasted sesame paste if using and whisk until smooth.

While whisking, slowly stream in the neutral oil to emulsify. Finish by whisking in toasted sesame oil. Taste and adjust seasoning with salt and cracked black pepper. If the vinaigrette is too tart, add up to 1 tsp more honey; if too salty, add 1 tsp water or a little more yuzu/rice vinegar to balance. The final amount should be bright, savory, and slightly sweet.

If not using immediately, store in a sealed container in the refrigerator for up to 3 days. Bring to room temperature and re-emulsify by shaking or whisking before using.

If using seared tuna/salmon: pat fish dry, season lightly with salt and pepper, sear in a hot pan with a thin film of neutral oil 30–45 seconds per side for rare (adjust to preference). Let rest 2 minutes, then thinly slice. Arrange on salad or along the plate edge.

If using soft-boiled eggs: bring water to a gentle boil, lower eggs in, and cook 6 minutes for jammy yolk. Transfer to an ice bath for 3 minutes, peel, and halve.

Cut nori sheets into thin strips and scatter as a finishing crisp.

Just before serving, drizzle the yuzu-soy vinaigrette over the salad — about 3 to 4 tablespoons for the full recipe (adjust to taste). Toss gently to coat, taking care not to bruise delicate greens or mash avocado.

Plate portions (see servings) and top with protein if using. Finish with an extra sprinkle of toasted sesame seeds and crispy wonton strips or fried shallots. Serve immediately.