Kahumana Organic Asian Spinach Salad Recipe
Blackened Ahi, House Bacon, Sourdough Croutons, Chopped Eggs, Shaved organic Baby Vegetables, Fuji Apples, Miso Emulsion
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Ingredients
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Salad Ingredients
Miso Emulsion Ingredients
Method
Preparation
- 1
Cook the Ahi Tuna
Season the Ahi tuna with salt and pepper. Heat a skillet over high heat and sear the tuna for about 1-2 minutes on each side until blackened. Remove from heat and let it rest before slicing.
- 2
Cook the Bacon
In the same skillet, cook the house bacon until crispy. Remove and let it drain on paper towels. Once cooled, chop into bite-sized pieces.
- 3
Make Sourdough Croutons
Cut the sourdough bread into cubes. Toss with a bit of olive oil, salt, and pepper. Bake in a preheated oven at 375°F (190°C) for about 10-15 minutes or until golden brown and crispy.
- 4
- 5
Prepare Miso Emulsion
In a bowl, whisk together white miso paste, rice vinegar, sesame oil, honey, and water until smooth. Adjust seasoning with salt and pepper.
Assemble the Salad
- 6
Combine Ingredients
In a large bowl, combine the chopped organic baby spinach, shaved baby vegetables, sliced Fuji apples, chopped hard-boiled eggs, chopped bacon, and croutons.
- 7
Dress the Salad
Drizzle the miso emulsion over the salad and toss gently to combine.
- 8
Serve
Slice the blackened Ahi tuna and place it on top of the salad. Serve immediately.
