This salad is a delightful combination of crisp greens and crunchy nuts with an aromatic bean-paste dressing. Serve this with any meal–Oriental or Occidental.
In the top of a double boiler, combine the syrupy rice wine, superfine sugar, and dark bean paste. Stir over medium heat until glossy and bubbly (about 2 minutes). Remove the pan from the heat and stir in the rice vinegar and water. Place the pan over a bowl of ice, or chill in the refrigerator until no longer warm. With a whisk, beat in the walnut oil.
In a clean, dry skillet, dry-roast the walnut meats for 20–30 seconds, or until the oil just comes to the surface, making the nuts appear a bit shiny. Stir the nuts into the salad dressing.
Wash the lettuce well, then spin or pat dry. Tear into bite-size pieces. Place the chopped scallion greens in a small bowl of cold water and let them sit for 2–3 minutes before draining. Pat the scallions dry. Toss the lettuce and scallions together, then mound them in a large bowl or on individual plates. Spoon some walnut and bean dressing over the lettuce and scallions and serve at once.
© 1985 Elizabeth Andoh. All rights reserved.