Step 1

If you have a mortar and pestle, work together the garlic, anchovy and salt to a paste. Work in the wasabi, then the mayonnaise. Slowly drizzle in the oil, stirring or whisking constantly to form an emulsion, then stir in the tamari and lemon juice. (Otherwise, put the garlic through a press, mince the anchovy as finely as you can, and whisk in the remaining ingredients as described.) Taste, adding more wasabi, lemon, salt, or tamari if you feel the dressing needs it. The flavors will come out as the dressing sits. Cover and chill until needed, or up to 1 week.

Step 2

In a large bowl, combine the lettuce, cucumber and radishes. Drizzle with the dressing (it will be thick) and use clean hands to toss until evenly coated. Gently toss in the smoked salmon, parmesan and avocado. Sprinkle with the sesame and nori strips and serve immediately.