Best Fusion Salad

Hijiki seaweed-jicama salad at Masa 14
1825 14th St. NW; (202) 328-1414
At Masa 14, small doesn’t necessarily mean light. Chefs Richard Sandoval and Kaz Okochi cram Asian and Latin flavors into every one of their miniature plates, sometimes creating rather hefty fare. Take, for example, the barbecued salmon with achiote ponzu, spinach, and bacon. Or the wagyu beef brisket with Oaxaca cheese potato. After ordering those, you might want to lighten up your meal with the hijiki seaweed-jicama salad. The salad looks almost like an exotic coleslaw, minus any kind of drippy mayo-based dressing—just a beautiful mound of orange, white, and dark purple pieces (that’s the hijiki seaweed) intermingled with sesame seeds. It also features daikon sprouts and chayote, a type of squash widely used south of the border. The restaurant has plenty of stand-out dishes, but don’t miss this colorful little beauty.

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