OK, this may be my favorite salad. At least, if not my favorite, a very close second or third. Because this salad is full of flavor and crunch. And although it does take a bit of time to prepare, the taste and crunch far outweigh any effort expended in its preparation.

I have been making a version of this dressing for over 50 years. I had the very good fortune to work at the International Branch of Seattle-First National Bank beginning in January of 1970. I started my banking career as a teller making $3.25 an hour. My salary increased over the next 32 years, but the intervening years after transferring out of International Branch were never as culinarily inspirational. The 10 years I spent in the International District working, shopping, and learning about different cuisines from my fellow workers was to say the least amazing. I learned so much from these incredible cooks. Of course, it didn’t hurt that we had a full kitchen at our disposal. And encouraged by our boss to use it. So, lunch hours were fascinating and often delectable. Because there was often someone building something delicious to share. And grocery stores such as Uwajimaya a trifling 2-minute unhurried walk away. Can you even begin to imagine such a wonderous thing in today’s world?

It was from one of my Chinese co-workers (Cindy) that I learned to make this wonderful salad dressing. She also provided me with the ancient Chinese recipe (wink wink) for “secret sauce”. (See recipe below.) Which BTW, was my “secret” to getting my kids (and now Mr. C.) to eat such disgusting veggies as steamed broccoli.

So, if you too enjoy a crunchy salad with a lovely tasting dressing, I would recommend you give this recipe a try. It can be served with just about any entrée. Last night I served this salad with honey garlic shrimp. The shrimp dish was OK, but not good enough to want to make this recipe again or heaven forbid, share the recipe with you! But as the old saying goes – “you win a few, you lose a few, but you never give up!” (My slight modification of the original saying should be the official motto of every person who has ever used a wooden spoon or cut an ingredient with a paring knife. In other words, anyone who has ever cooked anything besides scrambled eggs!)

May you too never stop trying new recipes and finding new and exciting ways to feed yourself and your family and friends. Life is short dear friends. So, live it large!

And as always, peace and love to all.

1 T. distilled white vinegar (none of that lovely white wine vinegar for this recipe)

¾ tsp. kosher salt

freshly ground black pepper (just a smidge)

¾ tsp. granulated sugar

3 T. vegetable oil

2 tsp. toasted sesame oil

1 tsp. fresh lemon juice

1 tsp. finely minced fresh ginger

1 lg. romaine heart, thinly sliced*

2 green onions, thinly sliced on the diagonal

2-3 T. toasted slivered almonds**

2 T. toasted sesame seeds**

Whisk or shake the vinegar, salt, pepper, sugar, vegetable oil, sesame oil, lemon juice, and ginger together in a small, covered container.   

Just before serving, place the sliced romaine*, green onions, toasted almonds, and toasted sesame seeds in a salad bowl. Pour on most of the dressing. Toss, then taste, and if needed pour in the rest of the dressing. (You want the veggies nicely coated but not swimming in the dressing.) (And as you well know, no two heads of romaine are the same size!)

Serve immediately.

*Start by removing any outer leaves or parts of leaves that may no longer be fresh. Then cut about 2-inches off the base. Cut the lettuce in half top to bottom. Place the lettuce halves cut side down on your cutting board. Starting where you originally cut off the base, cut strips whatever width you desire. For this salad, I cut the strips between a quarter and a third-inch wide. But a bit wider is perfect for Caesar Salad.

**I toast slivered almonds in a small fry pan over low heat moving them around the pan periodically. When I start to smell the almonds, I quickly take them off the warm burner and stir in the sesame seeds. Then I just leave them alone until they are cool.

SECRET SAUCE (old Chinese recipe)

1 part mayonnaise

1 part soy sauce

Whisk together and serve with any of your favorite veggies.