We made this salad as part of a bento box in Devin’s upcoming on-demand cooking class.
Shiso, Red onion, Dill, Mint, Thai basil
Devin Keopraphay of Rising Tiger in Longmont, CO
Devin’s (@risingtigerco) culinary journey began at an early age, washing woks in his father's restaurant in DC. This experience ignited his passion for cooking, leading him to pursue formal culinary education at The Art Institute of Washington.
He embarked on his sushi adventure at the renowned Morimoto in Philadelphia. This led him to further enrich his skills by working and training at Vetri, Graffiato, Kumamoto & Uchiko, which greatly influenced his current cooking style. Embracing a nomadic lifestyle, he traversed the East Coast, engaging in various culinary roles such as waterman, fishmonger, whole animal butcher, and working at esteemed coastal restaurants.
People like to call shiso Japanese mint. It has so much more depth than just being compared to mint. It’s fresh, it’s lemony, it almost has a peppery bite to it. Red, green, and purple shiso all have different flavor components.
If you can’t find yuzu juice, substitute lime juice, orange juice, lemon juice and grapefruit zest.
- Devin Keopraphay
Yield: 1 cup of dressing
Ingredients:
1 cup cucumber (English, Japanese, or Persian) halved lengthwise and cut into 1/4” to 1/2” slices.
1 cup cherry or grape tomatoes, havled
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
1 tablespoon thai basil, torn
Red onion, thinly sliced
Just a little bit for some extra crunch
For the shiso-yuzu vinaigrette
1 tablespoon dijon
3 tablespoons chiffonaded purple shiso
1 tablespoon yuzu
see substitution advice above
1 tablespoon freshly grated ginger
Koser salt, to taste
1 tablespoon water
1 tablespoon rice vinegar
1 tablespoon sugar
1/4 cup olive oil or neutral oil
Method:
Place all of the ingredients for the dressing, except for the oil, into a blender. Turn on the blender and slowly emulsify oil into a vinaigrette. Or, add all of the ingredients, except for the oil, into a mixing bowl. Whisk in oil. It’s okay if the dressing is a bit broken if you whisk it. Taste and adjust seasoning to your liking.
Toss together cucumber, tomatoes, red onion, herbs, and about 1/4 cup of the dressing. Taste again and adjust seasoning to your liking.
Tomato and Cucumber Salad with Shiso-Yuzu Vinaigrette
Ingredients
- 1 tablespoon dijon
- 3 tablespoons chiffonaded purple shiso
- 1 tablespoon yuzu
- see substitution advice above
- 1 tablespoon freshly grated ginger
- Koser salt, to taste
- 1 tablespoon water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 cup olive oil or neutral oil
- 1 cup cucumber (English, Japanese, or Persian) halved lengthwise and cut into 1/4” to 1/2” slices.
- 1 cup cherry or grape tomatoes, havled
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon thai basil, torn
- Red onion, thinly sliced
Instructions
- Place all of the ingredients for the dressing, except for the oil, into a blender. Turn on the blender and slowly emulsify oil into a vinaigrette. Or, add all of the ingredients, except for the oil, into a mixing bowl. Whisk in oil. It’s okay if the dressing is a bit broken if you whisk it. Taste and adjust seasoning to your liking.
- Toss together cucumber, tomatoes, red onion, herbs, and about 1/4 cup of the dressing. Taste again and adjust seasoning to your liking.
Notes
Check out lanyapcookery.com for more chef recipes and on-demand cooking classes!