Food Forum
Vol. 33 No. 4  January 2020

MORE ABOUT JAPANESE COOKING

FUSION RECIPE

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

Matcha powder
Serves 4

162 kcal Protein 1.2 g Fat 5.3 g (per serving)

Matcha dressing
  • 1 t matcha powder
  • 3-4 t hot water
  • 5 t honey; e.g., acacia or mixed-flower honey
  • 6 T mayonnaise*
  • 1 t Kikkoman Light Color Soy Sauce
  • 1 apple
  • 200 ml / 6-7 oz. water
  • 1 T lemon juice
  • 12-16 muscat or other green grapes
  • 2 fresh figs**
  • Lettuce leaves
  • 10 g / 0.3 oz. roasted walnuts, coarsely chopped

Directions

  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.
  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.
  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.
  4. Slice the grapes in half lengthwise. Slice the figs into thin wedges and tear the lettuce leaves into bite sizes.
  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.

* Use Japanese mayonnaise if available.
** Dried 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

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml