Asian-Style Vegetable Salad

Ingredients

• Mayonnaise

  • 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