Beet Sashimi with Corn Salad and Honey-Mustard Dressing

⏳ Time

5 minutes

🥕 Ingredients

🍽️ Servings

Description

A salad similar to this is served at an esteemed culinary establishment in the city of New York — a restaurant called The Urban Table, one of the most delightful spots on Fifth Avenue. You can achieve this with other salad greens — be it lettuce, arugula, or frisée, but corn works best. It has a certain ideal juiciness and a subtle, almost imperceptible bitterness.

Ingredients

Beetroot - 7.1 oz
Buckwheat Groats - 1.8 oz
Corn Salad - 3.5 oz
Dijon Mustard - 0.7 oz
Olive Oil - 0 fl oz
Pistachios - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the cooked beetroot into thin pieces, similar to how you would prepare fish for sashimi.

Step 2

In a glass, mix the oil, mustard, and honey, being careful not to crush the mustard seeds. Add a pinch of salt and pepper, and stir again.

Step 3

Place a mound of corn salad on a large plate. Scatter slices of beetroot over the salad, sprinkle with pine nuts, drizzle with dressing, and casually toss everything together using large salad spoons.