Baby Arugula Salad with Shiso Rice Wine Vinaigrette

With Burger and Togarashi Fries
Photography by Lark Killelea

So this salad is extremely simple and INCREDIBLY flavorful.  It combines some interesting regions, we’ve got my friend Desirae’s Bolivian salad recipe that includes quick pickling of red onions, carrots, cilantro, and some other vegetables with a cider or red wine vinegar and we switch up some of the ingredients for traditionally Japanese items.  In my variation we’ve got diced onion and tomato, shaved carrot, and fresh slightly under-ripe avocado with Japanese Shiso, which is kind of like a blending of mint with basil, with a mirin rice wine vinaigrette.  All of this is marinated in rice wine vinegar, mirin, sugar, salt, pepper, a splash of sesame oil and togarashi.  This acidity cuts through the spicy/nutty baby arugula and creates a fun contrast when you get the shiso and the arugula in the same bite.



(All dices rustic chop, don’t worry about gettin fancy!)

  • 1/2 – small sweet yellow onion – 1/4′ dice
  • 1/2 – medium vine ripe tomato – 1/4′ dice
  • 1/2 – avocado – 1/4′ dice
  • 1  – small carrot – shaved
  • 1/4 Cup – white wine vinegar
  • 1 TBSP – mirin
  • 1 TSP – granulated sugar
  • 1 TSP – salt
  • 1 TSP – black pepper
  • 1/2 TSP – togarashi
  • 2 shiso leafs – 1/8th’ chiffonade
  • 3/4 cup – baby arugula
  • 1/4  cup – pomegranate seeds



  1. Dice/shave your vegetables, set aside avocado and arugula(shave the carrot with your peeler)
  2. Combine with all seasonings and dressing
  3. Refrigerate for 1-4 hours (it tastes even better the next day)
  4. Dice avocado and chiffonade shiso leaf, combine with vegetables
  5. Adjust seasoning if necessary
  6. Combine with arugula
  7. Serve with a pomegranate seeds a garnish also a single grapefruit supreme would be good!

This salad was the underdog.  My friend Lark was like, “I have arugula.”  And I said we’d make something awesome with it.  So I threw together some ingredients and it really has incredible flavor contrast and texture.  We both thought the burger was going to be the best part of the meal, or even the Togarashi sesame roasted potato wedges, but nope, this salad was demolished before anything else!  It’s great to see the harmonious recipes that can be created from cultures across the globe from one another and this salad is  a great example of Japanese-Bolivian fusion!  So don’t be afraid to mix flavors and make new dishes!

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