Asian-Style Vegetable Salad | RICARDO

Ingredients

• 2 tablespoons (30 ml) rice vinegar
• 1 tablespoon (15 ml) mirin
• 1 tablespoon (15 ml) Dijon mustard
• 1 egg yolk
• 1/2 cup (125 ml) oil
• 2 teaspoons (10 ml) pickled ginger (for sushi), chopped
• Salt and pepper
• 1 broccoli, cut into florets, blanched and cooled
• 1/2 cup (125 ml) carrots, thinly sliced with mandolin
• 1/2 cup (125 ml) zucchini, thinly sliced with a mandolin
• 2 cups (500 ml) Iceberg lettuce, cut into strips