Local Asian Mix Salad with Rice Wine Vinaigrette

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

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