Nobu Meets Child Salad

• 1/2 cup soy sauce
• 1 cup lemon juice
• 1 1/4 cups grapeseed oil
• 3 cloves of garlic, crushed with knife handle
• 1 pinch salt
• 1 pinch cayenne
• 1 pinch white pepper
• 2 cups salad greens of your choice
• 2 small persian cucumbers, sliced
• 1 handful blanched, chopped green beans
• 1/2 cup chopped cilantro
• 1 avocado, diced
• 1 hard cooked egg, chopped
• 1/2 cup thinly sliced red onion

1. For the dressing: measure the soy sauce, lemon juice, and garlic into the container of a blender or in a container that you can use with an immersion blender. Blend thoroughly. Add the grapeseed oil in a slow stream as you continue to blend to create an emulsion. Add the salt, cayenne, and white pepper and stir. This will keep in the refrigerator for a week.
2. Assemble your salad according to your taste: gently tear the greens of your choice into the salad bowl. Top with beans, cucumbers, egg and avocado. Toss with about 1/4 cup of dressing, and taste to see if you need more. Garnish with cilantro and red onion and serve.

soy sauce, lemon juice, grapeseed oil, garlic, salt, cayenne, white pepper, salad greens, persian cucumbers, handful blanched, cilantro, avocado, egg, red onion

Taken from food52.com/recipes/31623-nobu-meets-child-salad (may not work)