After binge eating too much home made sourdough bread with herbed garlic butter and testing out the new candy thermometer and gobbling up David Lebovitz's Caramel Corn until we felt like we were going to OD on sugar, I stepped on the scale...and it was decided that it was time to go on a more restricted diet until my weight was back to normal.
We are going to be on a low calorie diet for awhile, so you won't be seeing much baking going on here. It's going to be mostly light Asianesque and Italianesque food until my weight is back to normal.
Today we just made a simple salad by tearing up iceberg lettuce leaves into bite sized pieces and tossing in some cubes of nice ripe tomato, thinly sliced white spring onion and slivers of red peppers. We then made a dressing with extra virgin olive oil, soy sauce and wasabi and tossed the salad in this, after which we put hand torn pieces of leftover Roasted Szechuan Peppercorn Chicken on top and sprinkled a nice dose of freshly toasted white sesame seeds all over the salad.
Some of you might think - but there's OIL in there! Well, if you really are on a strict diet - this dressing makes iceberg lettuce palatable even without any oil, so you're in luck.
I also confess I sprinkled some Szechuan peppercorn salt on the chicken for extra flavor, but this isn't necessary and doesn't improve the taste dramatically. If you are concerned about your sodium intake, I'd skip this totally.
This is our Wasabi Soysauce Dressing in its simplest form, but you can also jazz it up a bit more by adding grated ginger, chili peppers and/or the zest of some citrus fruit like Yuzu, Kabosu, Sudachi, lime, lemon and so on. And if you don't have a fear of vinegar like me - I'd throw in some balsamic vinegar or vintage Chinese black vinegar.
Does the vinegar have to be dark? No.
Rice vinegar will probably work fine but I have to confess that I am less afraid of 'black' vinegar than the other varieties - so I'm giving you my totally biased opinions.