Kimchi-inspired salad dressing, that is fresh, spicy and just a little salty.

Spicy Green Salad

Serves 4

This is another of my go-to salads. The vegetables usually change based on what I have on hand. The dressing is spicy but bright and a little salty with a little dried thyme to add an unexpected herbaceous quality that lifts the dressing.

Ingredients

Dressing

5g (1 t) ginger, grated

4 garlic cloves, grated

1 cheongyang or serrano chili, sliced thinly – optional

4 T soy sauce

3 T gochugaru

2 T rice vinegar

1 T fish sauce

1 T maesil

4 t sesame oil

0.25 t dried thyme, rubbed

0.25 t kosher salt

0.25 t ground black pepper

Vegetables

150g (1/3 lb) chickory, torn into bite sized pieces

150g (1 medium) carrot, julienne

140g (0.50 large) cucumber, sliced

114g (0.25 lb) red leaf lettuce, torn into bite sized pieces

114g (0.25 lb) kale, torn into bite sized pieces and rubbed gently

50g (5) scallions, whites and greens sliced 

Finishing

4 – 5 t toasted sesame seeds

Recipe Know-how

1.      In a small mixing bowl, combine the dressing ingredients until well mixed.

• Allow to stand at least 20 minutes or until the vegetables have all been prepped.

2.      In a very large bowl, toss the vegetables together.

• Mix the dressing well to recombine.

• Taste the dressing and adjust as desired.

• Add the dressing a few large spoonfuls at a time, tossing until everything is well coated.

You may not need all of the dressing.

• Toss the sesame seeds through the salad.

3.      Serve.