Asian Herb Salad is a huge success.



With  a wonderfully wild freshness due to the overuse of
delicate herbs, this is a definite Clara favourite. 

Hi there lovers of Asian Salad
Asian herb salad got the tick with key players at the birthday party.  It went perfectly with the first course of BBQ chicken skewers served Asian style.  See link below
 The wonderfully wild freshness  is achieved by massive overuse of delicate herbs along with an Asian dressing. 
Clara

Ingredients
250g / 8 oz rocket (arugula) leaves - (rimmed of excess stems (substitute any peppery lettuce)
125g / 4oz  each of mint, basil, cilentro leaves  (leaves picked from stems, washed and spun dry)
30g / 1 oz chervil if available
2/3 cup canned bamboo shoots - (preferably already cut into matchstick)

Dressing
2 shallots, peeled, halved, and finely sliced
l tbsp rice vinegar (or white wine vinegar)
l tsp sugar
2 tbsp extra virgin olive oil
1 tsp toasted sesame oil
1 tbsp mirin
sea salt and pepper

For the dressing, mix the shallots, rice vinegar, and sugar together in
a small bowl and set aside.
Trim any excess stems from the arugula, and pick the herb leaves from
their stems. Rinse and spin dry the arugula and herbs. Cut the bamboo
shoots into matchsticks.
To make the dressing, whisk the olive oil, sesame oil, mirin, sea salt, and
pepper together in a large bowl. Stir in the shallot mixture, then taste
and adjust the flavors.
Very lightly toss the arugula, bamboo shoots, and herbs in the dressing,
and serve, with chopsticks.

Link for chicken skewers belowhttp://fitinyourjeanscuisine.blogspot.com/2010/10/skewers-capture-finger-food.html