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V Wilted Asian Green Salad
From Gourmet Magazine; this recipe called for pea shoots, but since they are not available at the same time as tat soi in this area, I replaced them with the dandelion greens. Any quick cooking green can be used, even your romaine lettuce.
¼ cup rice vinegar (not seasoned)
3 Tablespoons soy sauce
2½ teaspoons sugar
1½ teaspoons finely grated peeled fresh ginger
1½ teaspoons Asian sesame oil
6 cups dandelion greens (3 oz)
6 cups tat soi (3 oz)
6 cups mizuna (3 oz)
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.