• Ingredients: 32
  • Serves: 4

Ginger salad with garnish: fresh cilantro leaves and lime wedges.


  • Garnish: fresh cilantro leaves and lime wedges

For corn bread croutons

For salad

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 tbsps. red-wine vinegar
  • 2 tbsps. Sherry vinegar
  • 1 1/2 tsps. kosher salt, or to taste
  • 1/4 tsp. black pepper
  • 3/4 cup extra-virgin olive oil
  • 6 tomatoes , halved crosswise, seeded, and cut into 1-inch pcs.
  • 1 small red onion, quartered lengthwise and thinly sliced crosswise
  • 1/2 cup Kalamata or other brine-cured black olives, pitted and halved
  • 2 Kirby cucumbers, peeled, halved lengthwise, seeded, and cut crosswise into 1/4-inch-thick slices
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Wring ginger in a kitchen towel to remove excess moisture, then toss well with remaining ingredients and serve.
  2. Step 2 * Also called beni shoga, kizami shoga is available at Asian markets and by mail order from Uwajimaya (800-899-1928).