Korean chefs work with an array of distinct greens for fresh salads, including common red leaf lettuce, but also wild sesame leaves, young radish leaves, garlic chives, and chrysanthemums.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
4 green onions (white and pale green parts only), chopped
1/4 cup vegetable oil
2 tablespoons unseasoned rice vinegar
1 teaspoon reduced-sodium soy sauce
1 teaspoon Asian sesame oil
1 garlic clove, peeled
1/2 teaspoon minced peeled fresh ginger
1/4 teaspoon dried crushed red pepper
12 cups mixed baby greens
Preparation
Puree first 8 ingredients in blender until very smooth, 20 to 30 seconds. Season dressing to taste with salt and pepper. Place greens in large bowl. Toss with enough dressing to coat. Divide salad among plates and serve.
