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Barry Pohole
Salad!
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From Executive Sous Chef Barry
Villiarimo of the Kaanapali Beach Hotel
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Main Ingredients: |
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12 oz. |
Pohole |
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2 cups |
Onions, julienne style
(preferably Maui Onions) |
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2-½ cups |
Kula tomatoes, julienne
style |
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3 to 4 |
Shiidike mushrooms,
julienne style |
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5 to 6 |
filleted anchovies |
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Shoyu Sesame Dressing
Ingredients: |
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1 Tablespoon |
light soy sauce |
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1 oz. |
rice wine vinegar |
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1 Tablespoon |
Sesame Seed Oil |
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2 oz. |
Sugar |
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1 Tablespoon |
Sesame Seeds |
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Directions: |
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- Wash hairs from Pohole and use pieces
that break off easily.
- Blanche shoots by immersing in boiling water
for 3 minutes.
- Drain and chill.
- Mix dressing ingredients in bowl and add to
salad ingredients.
- Salt and pepper to taste.
Be sure to serve cold. |
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