Local Asian mix garnished with roasted peanuts and rice wine vinaigrette
Photography by Kip Dawkins | Food styling by J Frank | Prop styling by Richard Stone
Local Asian Mix Salad
Local Asian Mix Salad with Rice Wine Vinaigrette Recipe
THE GREENS
About 1⁄2 cup of each:
tatsoi
mustard greens
komatsuna
Black Summer komatsuna
bok choy
shungiku
pea shoots
GARNISH
roasted peanuts
THE DRESSING - Rice Wine Vinaigrette
1⁄4 cup rice wine vinegar
1 tablespoon sugar
2 teaspoons lime juice
1 teaspoon Dijon mustard
1⁄4 cup vegetable oil
Mix first four ingredients until sugar is dissolved, then whisk in the vegetable oil.
Gently toss the greens together and arrange on individual plates. Garnish with peanuts, and drizzle lightly with the vinaigrette just before serving. Another option: Mist with rice wine vinegar only.
- Read the story: Lettuce Eat
