In Goodness: Recipes and Stories, a new cookbook that features a collection of recipes and stories from chefs, growers and food activists explain why good food matters and their interpretation of community. Half the proceeds from the book will be donated to Community Food Centres Canada.
Here, Andrea Carlson from Vancouver's Burdock & Co. shares her version of goma-ae. Traditionally made with spinach, this Japanese side dish can be made with other leafy greens like kale. A variety of spring greens, like sunflower sprouts and fiddleheads, is used in this version, and the dressing is made with hazelnuts instead of sesame seeds.
To roast hazelnuts, toast them in a dry skillet over medium heat for 5 to 7 minutes, stirring frequesntly, until fragrant and browned. We like to use sunflower sprouts, asparagus tips, baby kale, and blanched fiddleheads in this salad.
Using a pestle and mortar, crush 4 tbsp hazelnuts for garnish and set aside.
In a blender, combine remaining hazelnuts, grapeseed oil, vinegar, maple syrup, soy sauce, tahini, and salt to taste. Blend on high speed until smooth.
Divide mixed greens among serving plates. Drizzle with prepared dressing. Top with reserved crushed hazelnuts. Serve.
- Yield:
- 4 servings
