Eurasian Spinach, Arugula and Vermicelli Salad

Eurasian Spinach, Arugula and Vermicelli Salad
  • 4 servings
  • 0:50 Preparation
  • 0:08 Cooking
  • 0:58 Total Time

Ingredients

Add all
  • 9 oz
    (250 g)

    rice vermicelli

  • 4 tsp.
    (20 mL)

    vegetable oil

  • 1/4 cup
    (60 mL)

    julienned onion

  • 1/4 cup
    (60 mL)

    red pepper

  • 1/4 cup
    (60 mL)

    julienned green pepper

  • 3 1/2 oz
    (100 g)

    soybean sprouts

  • 0.500

    bunch of spinach

  • 0.500

    bunch of watercress or arugula, washed and spun

  • as required, chopped fresh coriander

  • to garnish toasted sesame seeds

  • ginger dressing (makes: 200 ml)

  • juice and zest

  • 1 Tbsp.
    (15 mL)

    red wine vinegar

  • 1 Tbsp.
    (15 mL)

    fresh ginger

  • 1

    garlic clove

  • 1 Tbsp.
    (15 mL)

    liquid honey

  • Salt and freshly ground pepper to taste

  • 2 Tbsp.
    (30 mL)

    sesame oil

  • 2/5 cup
    (100 mL)

    olive oil

Preparation

Soak vermicelli in tepid water for 30 minutes.

Heat a wok over high heat. Pour in oil and add vermicelli, onion and peppers. Stir fry 2 - 3 minutes, then add soybean sprouts and cook 1 - 2 minutes, lifting with a spatula.

Transfer to a large, shallow serving dish in which vermicelli can cool quickly. Arrange arugula and watercress over the bed of vermicelli and drizzle with dressing.

Garnish with a sprinkling of coriander and sesame seeds.

Ginger dressing:

In a small bowl, combine all ingredients except olive oil.

Add olive oil in a thin stream, whisking to emulsify. Adjust seasoning.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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