The Irish moss (seaweed) came from New Hampshire coast and the Chinese chives came from my parents' garden. The Sashimi Soy Sauce and Momoya Kimchee Base (Spicy Chili Sauce) came from a store in the International District (Seattle).
|sliced geoduck (the slices curled up = freshness)|
|Geoduck and Radish Sprout Salad|
1/4 cup fresh Irish moss (seaweed), washed well and drained, hand-torn or roughly chopped
2.5 oz radish sprouts, trimmed the ends, washed well and drained
Juice from 1/2 a lime
2 tsp Sashimi Soy Sauce
2 tsp Momoya Kimchee Base (Spicy Chili Sauce)
1 tsp sesame oil
A few sprigs of Chinese chives, cut into 1-inch lengths
About 3/4 cup thinly sliced geoduck (How to Clean and Prepare a Geoduck)
Chili powder or cayenne pepper (garnish)
Chinese chive flower buds (garnish)
Mix Irish moss, sprouts, lime juice, soy sauce, kimchee sauce, oil and chives in a bowl. Place the seasoned vegetables on a plate. Add the geoduck into the sauce remaining and mix this well. Add the seasoned geoduck over the vegetables and pour the sauce over. May sprinkle chili powder or cayenne pepper over the salad and garnish with a few Chinese chive flower buds.
*A salad spinner is a great kitchen tool to spin your vegetables and herbs dry without bruising them.
|view into a Chihuly glass ball (Seattle, 2016)|