Pickled tongue salad
For each serving place on a plate:
4 thin slices of pickled tongue soaked in water to remove some of the salt
1 large handful salad greens
1 desert spoon of caper berries or cappers
¼ sliced deseed chilli
Dress with a little of the dressing
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Dressing made by mixing the following and is enough for four servings:
3 diced scallions
2 tablespoon water
2 tablespoons light soy sauce
1 tablespoon mirin rice wine
1 desert spoon rice vinegar
10 mm piece grated fresh ginger
1 teaspoon toasted sesame oil
Couple splashes of liquid smoke
