Chrysanthemum Salad
Chrysanthemum salad is a simple, refreshing, and herbaceous dish that makes a perfect complement to any Asian meal.To make the dish gluten-free, replace the chinkiang vinegar with rice vinegar and the soy sauce with tamari.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz (220 g) chrysanthemum greens ((yield about 6 oz / 170 g washed & trimmed))
- 1 tablespoon Chinkiang vinegar
- 2 teaspoons soy sauce
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 teaspoon sesame oil
- 1 tablespoon peanut oil
- 2 cloves garlic (, chopped)
- 1 ” (2.5 g) ginger (, shredded)
- 6 dried chilis (, chopped (or 3 thai chilis, deseeded & sliced))
Instructions
- 1
Thoroughly wash the chrysanthemum greens with running water and let air dry. You can also use a few layers of kitchen paper towels to pat dry. One done, chop them into bite-size pieces and add to a large heat proof bowl.
- 2
Combine the sauce ingredients in a small bowl and set aside.
- 3
Heat the oil in a small pan over low heat and add the garlic, ginger, and chilis. Fry slowly until the garlic begins to brown lightly.
- 4
Pour in sauce and turn off the heat.
- 5
Stir the sauce into the oil briefly, then pour over the chrysanthemum leaves. Immediately toss everything with a pair of tongs to evenly mix the sauce. Set aside and let the leaves wilt for about 2 minutes.
- 6
Serve immediately as an appetizer.