Hawaii's Share Your Table

Marugoto Hawai‘i Summer Salad

Yields servings

Salads

The word "Marugoto" refers to full, whole foods

Dressing

• Mix brown rice vinegar and Tamari soy sauce in a bowl large enough to coat tomatoes.
• Wipe the white film off the konbu with a damp cloth (in the same way that you clean mushrooms).
• Add cleaned konbu to the vinegar/soy mixture.
• In a separate bowl, clean tomatoes in water with a little salt. Salt has good cleaning properties. Drain tomatoes and cut into quarters. Add to vinegar mixture and marinate for 24 hours – or at least 12 hours at a minimum.

Salad

• Thinly slice the Maui Onions and Heart of Palm. Set aside.
• Blanch ogo and transfer to ice water bath. Drain.
• Carefully pick watercress and tear into bite size pieces. Save the tops for garnish. Lightly wash the watercress.
• Build the salad using the ogo, onions, heart of palm, and watercress. Add tomatoes from the dressing. Drizzle dressing lightly over the vegetables. No salt is necessary since the kelp and ogo will infuse the dressing with natural salt from the sea. Garnish the top of the salad with watercress and enjoy!