|Photo Credit: LeighAnn Smith|
Back to this amazing lunch... after we were done eating I very politely asked our waitress if she knew how the vinaigrette was made. Her response? "Let me go ask our Chef." She came back with the recipe written down. I was ecstatic. Chefs can often be secretive as to the exact measurements/ingredients in a dish. Thankfully this fantastic chef was willing to share the love...
Recipe courtesy Jake's Ready-To-Eat in Palm Springs, CA
3 cups soy sauce
3 cups sake (any cheap, filtered sake is fine)
1 cup sesame oil
1/3 cup green onion, finely chopped
Handful sesame seeds (I used white)
Combine all ingredients in saucepan and bring to a boil. Let cool and refrigerate.
1/3 cup mayonnaise
1 teaspoon fresh garlic, very finely chopped (you can substitute 1/2 teaspoon garlic powder)
1 teaspoon Wasabi powder
1 teaspoon fresh lime juice
Combine all ingredients.
The reason I'm sharing this today is because, as with the chowder yesterday, I made this meal for lunch for my boss. The vinaigrette turned out perfectly! You only need a small amount when dressing the greens and in the wrap. If you're trying to watch salt content, you could easily substitute light soy sauce for the regular; might tone down the vinaigrette a bit. I substituted roasted chicken for the Ahi (he doesn't eat fish), added sliced orange bell peppers and shredded carrots (he doesn't eat tomatoes) and wrapped in a regular tortilla since I already had them on hand. Picture below for your viewing pleasure. Happy Wednesday!