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2 hours OR LESS

Marukan “Maru-Cobb” Salad

A delicious twist on the cobb salad from Chef Austin Yancey. Features seared salmon, soy ponzu glazed bacon, pickled radish and carrot, fresh avocado and creamy dressing.

2 hours
4 Servings
2 Cups
Fresh Seasonal Greens
1/4 Cup
Soy Glazed Bacon
1
Avocado, cut into large dice
8
Cherry Tomatoes, halved
2 Tbsp
Salt Roasted Soy Beans
3
Green Onion, lightly charred and sliced
1/4 Cup
Fresh Cilantro Leaves, reserve stems
2 Tbsp
Pickled Radish and Carrot
To Taste
Sea Salt
To Taste
Fresh Cracked Black Pepper
2 Tbsp
Sesame Oil
1 tsp
Kosher Salt
1 tsp
Black Pepper
1/4 Cup
Daikon Radish, cut into thin strips
1/4 Cup
Carrot, cut into thin strips
1 Tbsp
Sugar
6 oz.
Thick Cut Bacon, cut into lardons
2
Egg Yolk
1 Tbsp
Dijon Mustard
1/4 Cup
Sesame Oil
1/4 Cup
Vegetable Oil
1 tsp
Ginger, chopped finely
1 tsp
Garlic, chopped finely
As Needed
Reserved Cilantro Stems, finely sliced
To Taste
Salt
To Taste
Fresh Cracked Black Pepper

INSTRUCTIONS

Salad

2 cups            Fresh Seasonal Greens

¼ cup             Soy Glazed Bacon

1 ea                Avocado (cut into large dice)

8 ea                Cherry Tomatoes (halved)

2 Tbsp            Salt Roasted Soy Beans

3 ea                Green Onion (lightly charred and sliced)

¼ cup             Fresh Cilantro Leaves (reserve stems)

2 Tbsp            Pickled Radish and Carrot

6 oz                Salmon (sautéed or grilled)

To taste          Sea Salt

To taste          Fresh Cracked Black Pepper

Toss fresh seasonal greens with dressing, and add to serving bowl. In a large bowl, toss each of the ingredients separately with dressing and place on top of salad, arranging each one artfully.

Salmon Marinade

4 Tbsp            Marukan® Seasoned Gourmet Rice Vinegar

2 Tbsp            Sesame Oil

1 tsp               Kosher Salt

1 tsp               Black Pepper

Allow salmon to marinate for 3-4 hours before cooking

Salad Garnish

Pickled Carrot and Daikon

¼ cup             Daikon Radish (cut into thin strips)

¼ cup             Carrot (cut into thin strips)

4 Tbsp            Marukan® Seasoned Gourmet Rice Vinegar

1 Tbsp            Sugar

Heat vinegar and sugar until simmering, remove from heat. Add carrot and daikon, allow to pickle for 3-4 minutes, reserve.

Salad Garnish

Soy Ponzu Glazed Bacon

6 oz                Thick Cut Bacon (cut into lardons)

¼ cup             Marukan® Premium Ponzu Soy Dressing with Sudachi Citrus

Cook bacon until fat is rendered and bacon is brown and crispy, strain fat. Add soy ponzu and reduce until syrup-like consistency and bacon is completely coated. Reserve for salad.

Creamy Dressing

2 ea                Egg Yolk

1 Tbsp            Dijon Mustard

6 Tbsp            Marukan® Seasoned Gourmet Rice Vinegar

¼ cup             Sesame Oil

¼ cup             Vegetable Oil

1 tsp               Ginger (chopped finely)

1 tsp               Garlic (chopped finely)

As needed    Reserved Cilantro Stems (finely sliced)

To taste          Salt

To taste          Fresh Cracked Black Pepper

Add egg yolk, mustard, garlic, ginger and vinegar to blender. Blend on medium speed for 30 seconds. Drizzle in sesame oil and vegetable oil. Add cilantro stems and season with salt and pepper.

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