Umami Maui Salad w/ Yuzu-Truffle Vinaigrette (Edit recipe)

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On our recent trip to Maui, we found a new sushi restaurant that had only been open a week. It’s called “Oao Sushi Bar & Grill at Wailea.” We didn’t have a reservation, so we sat at the bar and oh my word what a dining experience. The salad on the menu called “Spinach Dry Miso” immediately caught my eye and my taste buds were overjoyed! Literally the best thing I ate on our trip! It was so good, we made sure we found our way back to Oao a 2nd time before we flew home. This recipe is my best effort at recreating it and we’re so obsessed! Simple ingredients but all remarkable in flavor when enjoyed together.

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PREP TIME

20 minutes

COOK TIME

5 minutes to 10 minutes

INGREDIENTS

Serves: 6

Ingredients

Yuzu Vinaigrette

5 Tbsp Coconut Aminos
.25 cup Water
2 Tbsp Yuzu Juice, bottled, typically found at Asian stores or Amazon
1 Tbsp Toasted Sesame Oil
1 Tbsp Ginger Root, fresh, peeled & microplaned
.5 tsp Sea Salt
.5 tsp Black Pepper

Fried Leeks

2 whole Leek
.5 cup Avocado Oil, see note below
.5 tsp Sea Salt

Salad

5 oz Baby Spinach
5 oz Arugula
.5 tsp Sea Salt
3 whole Heirloom Tomato, yellow or orange are our favs!
2 oz Parmesan Cheese, shaved, optional - omit for Paleo & Whole30
2 tsp Truffle Oil, up to 3 tsp depending on preference

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk vinaigrette ingredients together in a small bowl until fully combined and set aside.
Clean leeks, cutting off the green ends (save for another use or discard) then slice into ¼“ slices, separating rings.
Warm up enough avocado oil in a small cast iron pan or small saucepan so you have approximately half an inch of oil. You don’t need a lot, typically ½-¾ cup. When oil is heated to approximately 375°, fry leek rings in batches, removing to a paper towel lined plate and sprinkling with salt while warm. Set aside while you prepare salad.
Place spinach and arugula on a large platter, sprinkling salt evenly.
Slice tomatoes into ½ slices then slice those rings into fourths, arranging on greens.
If using parmesan cheese, add as desired.
Whisk vinaigrette again and drizzle over the top of the salad. You may not use it all of it, so drizzle on what looks good and reserve the rest and use if needed with the salad or another time.
Carefully drizzly truffle oil around the salad. Place your thumb over the opening and drizzle sparingly. You do not need a LOT here! Truffle oil is potent and a little goes a long way.
Sprinkle on those fried leeks and enjoy!

Notes

After frying leeks and the oil is cooled off, strain into a small jar for later use. You now have "leek infused" oil. Win-win!
Heirloom tomatoes provide a visual contrast and are often a meatier tomato. You can sub standard tomatoes if you can't find the heirloom variety.
Omit parmesan cheese for Whole30 or Paleo
Truffle oil is very potent, so use sparingly and carefully so you don't overwhelm the salad.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	276
Fat:	23 g
Carbohydrates:	13 g
Protein:	2 g
Cholesterol:	3 g
Sodium:	1069 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.