SERVES 4

Asian greens are often sought after for their health benefits, but
their complex flavors also make for unique salads. Dressing Asian
greens with fish sauce will add depth and body to the salad.

1 tbsp. rice wine vinegar
1 tbsp. nam pla (Vietnamese fish sauce)
Salt and freshly ground black pepper
1⁄2 cup light sesame oil
1 shallot, peeled and sliced into thin rings
6 oz. mixed baby Asian greens, such as tatsoi, mustard
   greens, mizuna, and pea shoots

1. In a small bowl, whisk together vinegar, nam pla, and salt and
pepper to taste. Slowly drizzle in sesame oil, whisking constantly to
make a smooth vinaigrette. Add the shallots and set aside for at least
1⁄2 hour. Adjust seasoning before using.

2. Place greens in a salad bowl. Add the dressing and a few grinds of
pepper. Toss gently to coat greens without crushing them.

Leave a Comment

Your email address will not be posted to the public and we will not send any emails to the provided address except in direct reply to this comment.

Name*:
Your Email*:
Link (URL):
Comment Text*:

Captcha*

This question is used to make sure you are a human visitor and to prevent spam submissions.

 
Type Response:

Check this box to receive updates by email when
new comments are added to this item.