Recipe: Shizo Salad Dressing

Not listed as Northwest Airlines, but may be of help for you:

SHIZO SALAD

Dressing:
2 teaspoons of thinly sliced/minced peel from a well-ripened lemon
tablespoon of juice from that lemon (or more to taste)
1 thumb-sized piece of ginger root, minced/crushed
2 cloves garlic, crushed
1 teaspoon powdered wasabi (or to taste)
fine-ground white pepper (to taste)
salt or beau monde (to taste)
1 tablespoon sesame oil (or more to taste)
2/3 cup rice wine vinegar

Whisk all of the ingredients together and allow to macerate for at least fifteen minutes and preferably longer, especially if the lemon isn't quite ripe; this can be made beforehand and used as a general vinaigrette if you like, but it's not necessary as long as you let the entire salad marinate.

Note: I use very light oil in my vinaigrettes, since I have a taste for vinegar and I'm trying to reduce fat. If you want to adjust to more standard (usually 3:1 oil:vinegar!) ratios, don't use just sesame oil; instead, add a mild oil like canola or peanut. Walnut oil might be nice, though it may increase the nut factor intolerably. Even though I like to put olive oil in everything, I don't think it would blend well in this one unless you used a low grade.

As this recipe stands, it's very flavorful and has a very low fat content and ratio.

Vegetables
All of these are optional, proportions are optional.

thinly sliced daikon radish (best!)
thinly sliced carrots
thinly sliced turnips
1/2-1 bunch chopped cilantro
1 bunch sliced green onions
Mix whatever vegetables you prefer and marinate in dressing for as long as possible before eating. It's best if left overnight, but it can be eaten right away, though it won't taste nearly as good then. Making it at the beginning of the dinner process and allowing it to sit in the refrigerator while the rest of dinner is usually long enough for the flavors to have married enough for the first pass.

Fillips/garnishes:
You can garnish with sprigs of cilantro, or fancy garnishes of curled carrots or green onions; toasted sesame seeds sprinkled over the top wouldn't be a bad addition.

Possible vegetable additions/substitutions:
thinly sliced peeled cucumbers (these are lovely when marinated)
sliced purple onion
artichoke bottoms (cook tiny artichokes yourself and cut up, remove leaves from larger ones and cut up the hearts, or you can buy canned artichoke bottoms. I don't recommend the marinated artichoke hearts for this, because the marinade would fight with the dressing.)
chopped shizo leaf (if you can find it!)
daikon sprouts
fresh water chestnuts, sliced
sliced celery root
sliced hearts of palm
chopped tangerine segments (or canned mandarin oranges, though I think fresh would be better in this)
thinly sliced napa cabbage
sliced jicama