Call this my Japanese-inspired take on cobb salad, except that it’s all vegetarian. It’s a perfect dish for summertime eating. I love sweet and crispy hearts of palm, which are native to Latin America. Try to buy them fresh, if possible, but canned works fine, too. The umeboshi-yuzu vinaigrette lends the vegetables an irresistible tangy and citrusy flavor. Ramen noodles served chilled are springy, chewy, and absolutely delicious.

　　

Ingredients

serves 4

　　

Umeboshi-Yuzo Vinaigrette

1/4 cup Japanese soy sauce

　　1/4 cup yuzu juice (can substitute with lemon juice)

　　2 teaspoons lemon juice

　　2 umeboshi (pickled Japanese apricots), pitted and chopped

　　1/4 cup sake

　　1 tablespoon sesame oil

　　1/4 cup sugar

　　1/2 teaspoon grated ginger

　　1/4 teaspoon salt

　　Dash of hot chili oil

　　1 1/2 tablespoons dried wakame

　　1 cup hot water

　　1/2 English cucumber

　　4 (7-ounce) pieces frozen ramen noodles

　　2 cups diced romaine lettuce

　　12 cherry tomatoes, quartered

　　1 avocado, cored and sliced into 1/4-inch-thick pieces

　　1/2 cup thinly sliced carrots

　　2 pieces hearts of palm, sliced into 1/4-inch-thick pieces on an angle (about 16 pieces)

　　4 obha leaves, thinly sliced

　　2 teaspoons sesame seeds

　　

Step 1

To make the vinaigrette, combine all the ingredients in a bowl and whisk until well combined. Set aside.

　　

Step 2

To make the salad, in a small bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.

　　

Step 3

Prepare the English cucumber by peeling the skin to resemble stripes, then cut it in half lengthwise and scoop out the seeds. Slice the cucumber halves into 1/4-inch-thick pieces on an angle.

　　

Step 4

Place a large pot of water over high heat and bring to a boil. Add the noodles and cook, following package instructions. Rinse under cold running water until the noodles are chilled. Drain well and divide among 4 plates.

　　

Step 5

To assemble the salad, top each pile of noodles with the lettuce, cucumber, cherry tomatoes, avocado, carrots, hearts of palm, and wakame. Garnish with the obha leaves and sesame seeds, then drizzle the dressing over each plate.

　　Takashi's Noodles