Creamy Black Pepper Salad with Eggplant
Creamy pepper dressing paired with tender greens and smoky sauteed eggplant.
Creamy Black Pepper Salad with Eggplant
Serves 3 - 4
I’ve never been a person who favors creamy salad dressings but, I wanted to give one a try and this is the result. Initially created as a side salad, I found that this is actually quite hearty and served with a bowl of rice, makes for a filling light dinner.
“Recipe Tips:
1. The lettuce you use here can vary greatly, I’ve used mixed softer lettuces and iceberg. I like combining them for their very different flavor profiles with the softer lettuces being gentle and adding a slight bitterness and the iceberg adding a big crunch and sweetness. Both work well with the dressing and you should choose based on how it matches your meal.
2. I do not like salads swimming in dressing and the measurements of the dressing reflect this. If you like a lot of dressing on your salads, I suggest increasing the dressing by half.”
Ingredients
Eggplant
250g (2 medium) Japanese eggplant, sliced 1/3 in thick on a bias
Kosher salt as needed
Gochugaru as needed
Ground cumin as needed
1.5 T olive oil
Dressing
60g (3 T) mayo
3 garlic cloves, grated
4 t yondu or soy sauce
2 t maesil or honey
2 t rice vinegar
1.5 t freshly ground black pepper
1.5 t mirin
1 t whole grain Dijon mustard
0.75 t fish sauce
0.25 t kosher salt
Salad
454g (1 lb) lettuce
200g (1 large) cucumber, sliced
150g (about 1 c) carrot, julienne
100g (1/2 medium) red onion, sliced thinly with the grain – optional
Recipe Know-how
Eggplant Salting
1. Lay the eggplant slices on a plate and sprinkle both sides with kosher salt.
Allow to sit at room temperature least 2 hours before using.
The eggplant will release quite a bit of liquid while sitting, this is normal.
If the eggplant begins to discolor slightly, this is ok, you can flip the slices that are discoloring over so that they are sitting int the released liquid.
Dressing
2. In a small mixing bowl, combine the dressing ingredients mixing until smooth.
Allow to sit for 5 minutes.
Taste for seasoning and adjust as necessary.
Refrigerate until needed.
Eggplant Cooking
3. Place a few pieces of paper towel on top of each other for absorbing liquid and set aside.
4. Stack 3 or 4 slices of eggplant on top of each other.
Using the palms of your hands, squeeze the slices together to remove as much liquid as possible.
Separate the slices and lay on the paper towel.
Repeat with the remaining slices until all have been squeezed.
Sprinkle both sides of the eggplant with gochugaru and ground cumin to taste.
Though there are no measurements for the gochugaru and cumin, I would err on the side of a little less cumin so that it does not become overpowering.
5. Preheat a medium saute pan on medium-high heat.
Add the olive oil and heat for 1 minute.
Add the eggplant slices and cook 2 – 3 minutes on each side or until golden brown.
Remove to a plate and cool completely.
Finishing
6. In a large bowl, toss the lettuce with the carrots, cucumber and onion if using.
Add the eggplant and ¾ of the dressing.
Toss well to coat everything adding more dressing as necessary.
7. Serve.
