Apple, Muscat and Fig Salad with Matcha Dressing
In this dressing, the matcha can be considered as a kind of herb. Its fresh green flavor complements the honey. The dressing flavor first imparts sweetness, followed by the slightly bitter sensation from the matcha, creating a balanced taste experience.
Ingredients (Serves 4)
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1 t matcha powder
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3-4 t hot water
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5 t honey; e.g., acacia or mixed-flower honey
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6 T mayonnaise*1
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1 t Kikkoman Light Color Soy Sauce
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1 apple
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200 ml / 6-7 oz. water
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1 T lemon juice
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12-16 muscat or other green grapes
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2 fresh figs*2
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Lettuce leaves
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10 g / 0.3 oz. roasted walnuts, coarsely chopped
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
To prepare the matcha dressing, in a small bowl first add the hot water to the matcha powder and mix until smooth with a cha-sen bamboo whisk or a mini whisk.
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2
Add the honey and whisk until smooth. Follow with the mayonnaise and the light color soy sauce; mix well. If the dressing is too thick, add a little warm water to adjust.
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3
Peel apple and cut into thin wedges. Soak the apple briefly in a bowl with 200 ml water and 1 T lemon juice to prevent discoloration. Drain and pat dry with a paper towel.
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4
Slice the grapes in half lengthwise. Slice the figs into thin wedges and tear the lettuce leaves into bite sizes.
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5
Lay out the lettuce leaves on a serving platter. Arrange the cut fruit on the lettuce. Sprinkle chopped walnuts, then drizzle the matcha dressing over the salad. Serve any extra dressing on the side.
- *1Use Japanese mayonnaise if available.
- *2Dried raisins and cranberries are a good substitute if fresh figs are unavailable. Adjust the ratio of fruit and lettuce to taste.
Recipe by Michiko Yamamoto
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