方麒招牌沙拉 FQ's specialty

方麒招牌沙拉，这名字起得这么响，脸皮真够厚，哈哈。

Let me present FQ's specialty... oh, that's a bit too thick skinned...LOL！

只不过是家里常吃的沙拉，没什么大不了。不过，这是我最喜欢的！喜欢的原因有：

It's just our staple salad, nothing great, but it's my favourite! Reasons I like it:

1）是咸味的。虽然我很喜欢甜品，但是一般我都偏好咸味食物，比如说包子，我偏好咸味的，如菜包。再比如豆沙饼，我不喜欢纯甜味的豆沙饼，喜欢咸豆沙饼。

1) It's salty, not sweet. Although I love desserts, generally I prefer salty foods to sweet ones. Take buns for example, I prefer salty ones like vegetable buns. Another example, tau sar piah, I usually go for the salty version, not the sweet one.

2）可跟小米饭、荞麦面搭配，没什么闲空做饭的时候，也可简单凑成一餐。

2) It can be topped on millet rice or soba noodles. When I have not much time for meal preparation, this would easily make a simple one.

3）沙拉酱三两下子就调好了，快速简单。

3) The dressing is easy to make.

沙拉酱调料：

麻油 5汤匙

有机酱青 12汤匙

日本甜酒味醂 5汤匙

龙舌兰甜浆 5汤匙

柠檬汁 2汤匙

Dressing ingredients:

Sesame oil 5 tbsp

Organic Soy Sauce 12 tbsp

Mirin 5 tbsp

Agave Nectar 5 tbsp

Lemon Juice 2 tbsp

我觉得跟以下蔬菜是绝配：

包菜

西芹

豆苗

生菜（生菜有太多种了，我都弄不清楚，不过我觉得Romaine Lettuce/ Cos Lettuce较好吃）

红萝卜

小番茄

苜蓿芽

榨蔬果汁剩下的红萝卜渣

I think the dressing goes well with the following:

Cabbage

Celery

Doumiao

Lettuce (I prefer Romaine Lettuce/ Cos Lettuce)

Carrot

Cherry Tomatoes

Alfafa

Left over carrot pulp from my morning juice

一般我几乎一定用的有包菜、豆苗、小番茄和苜蓿芽，因为最容易买到，它们都是家里冰箱的常客。我一般会把所有蔬菜都切得比较细。包菜当然要切细，红萝卜当然要切丝（现在我用红萝卜渣，所以这工夫就省了）。甚至小番茄，我也切成四半。外面吃的豆苗（沙拉）一般都不切，长长的一条，当然这样比较美观，而且看起来分量也多，但是我觉得吃起来有点不方便，在家里我喜欢把它切成几节。也许喜欢食物切成小块只是各人癖好，但是真的，切得大或小，会影响口感，因此就影响味道了。特别是沙拉，生鲜蔬菜本来就要细嚼慢咬，口感很重要。

I almost always use cabbage, doumiao, cherry tomatoes and alfafa, because these are the most easily available ones, they are the 'regulars' in my fridge. I like to cut my vege into small pieces. Cabbage will have to be chopped finely, carrots will have to be shredded (but now I use my carrot pulp, so I don't shred carrots anymore). Even for cherry tomatoes, I usually cut them into four. As for doumiao, in restaurants, usually they are not cut, this makes for better presentation, and it would appear that it's a generous portion! But at home, I chop it up. It might be just be a personal preference, I tend to prefer food made into smaller pieces, but really, I think size does matter in food preparation, especially salads, which calls for thorough chewing, finely chopped vege makes a salad so much more yummy.

淋上沙拉酱后再撒上：

松子（我酷爱松子，觉得吃这沙拉松子必不可少！但是松子容易坏，记得一定要存在冰箱）

南瓜子

葵花子

葡萄干

营养酵母或者三宝粉（大豆卵磷脂、啤酒酵母与小麦胚芽，一般有机店都买得到）

After pouring the dressing, add:

Pine nuts (I love pine nuts and I think they are indispensable in this salad, but they turn rancid very fast, so remember to store them in the fridge)

Pumpkin seeds

Sunflower seeds

Raisins

Nutritional yeast or '3 treasure powder' (which consists of wheat germ, lecithin and brewer's yeast flakes, available in most organic shops)

其实，这酱料也算是偷学来的吧。以前工作时，常常在明治屋买沙拉，很巧，料理师傅也是吃素的，我跟他买就觉得放心，因为有时候不吃素的人不知道我们不吃什么，偶尔菜里会找到一些我们不能吃的东西，比如葱头大蒜。那时候我做沙拉还是新手，总是苦恼沙拉酱怎么都是甜味的或者都是用坚果调配的。所以吃到他们的沙拉，真是如获至宝！虽然结果调配出来的味道跟他们的不怎么像，但是也不比他们的逊色哦。

Actually I learnt this dressing from a food stall in Meidiya. One of the cooks happened to be vegetarian too, so I felt at ease buying from him. (Sometimes non-vegetarian cooks might give me stuff that I don't eat, like onion/ garlic.) I was still very new at making salads then, and was looking for salty salad dressings. I wondered why the dressings that I came across were either sweet ones or nut based. So when I tried their salad, I thought, wow, this is what my taste buds have been yearning for! Although the dressing I've come up with isn't quite the same as theirs, but it's comparable =)

这沙拉跟荞麦面一起吃（摇身一变成为日本料理Soba Salad！），或者跟小米饭一起吃，都很不错。（做小米饭的话，小米听说可以不预先泡水，但是只要有时间，我一定先泡一泡。水分跟小米相等，比例是一比一。）

This salad goes well with soba (just top it on soba and it becomes soba salad!), or with millet rice. I've heard that millet rice need not be pre-soaked, but I usually do so unless I don't have the time. The ratio of water to millet is 1:1.

这是拌好的小米沙拉：

This is my half eaten millet salad:

以上调料的分量是偏多的，因为这是我常用的沙拉酱，所以总是多做。一般配好以后，我一人份的沙拉（一大碗）用大概2、3汤匙（要是你不怎么特别爱吃沙拉，那可能1汤匙就绰绰有余了），跟小米饭或者荞麦面可能就5、6汤匙吧。别放太多，免得凉拌面变成咸汤面了。

The dressing recipe above is a little voluminous. I use this dressing pretty frequently, so I usually make more of it. I'll use about 2 or 3 tbsp for a typical serving for myself (1 big bowl, if you're not a salad fan like me, then perhaps 1 tbsp would be more than enough), with millet rice or soba salad, I'll use about 5 or 6 tbsp. Not too much, unless you want to end up with salty soup noodles...

不嫌麻烦的话，还可以掺一点姜丝，不但味道更香，也可以去寒（如果你觉得吃沙拉很‘寒’的话……）。

If you don't think it troublesome, you might want to add some finely shredded ginger, it would taste nicer, and also would be less 'cooling', that is, if you think salads are 'cooling'...