The other day I tried to make a Caesar Salad using Wombok, which is a very watery vegetable. When I just mixed Wombok with Caesar Dressing, it was not very a tasty salad. And the salad needs to be served immediately, otherwise a lot of water comes out from Wombok. This is how I made this Wombok Salad. Carrot adds texture and sweetness to it.

Makes

4 Servings

Ingredients

300g Wombok
1 small Carrot *cut into thin strips
1/4 teaspoon Salt
Black Pepper
1 to 2 tablespoons grated Parmesan

Creamy Caesar Dressing
2 to 3 Anchovy Filets *finely chopped
1 small clove Garlic *grated
1/2 teaspoon Whole Grain Mustard OR Dijon Mustard
1/2 teaspoons Rice Vinegar OR Lemon Juice
1/2 teaspoon Soy Sauce OR Worcestershire Sauce
1 pinch Sugar
4 tablespoons (1/4 cup) Japanese Mayonnaise

Method
  1. Clean Wombok, cut into 7-8mm wide pieces, and separate hard white parts and soft parts.
  2. Place the hard white parts into a mixing bowl, sprinkle with Salt, and toss to mix well. Set aside for 15 minutes.
  3. Combine all the Dressing ingredients in a separate bowl.
  4. Remove any excess salty water from Wombok, add soft parts of Wombok, Carrot, Dressing and some grated Parmesan, add some Black Pepper, and mix to combine.
  5. Add extra grated Parmesan and Black Pepper on top if you like, and serve immediately.