Tender Greens with Fresh Herbs and Pine Nut Mustard Dressing

Name: Tender Greens with Fresh Herbs and Pine Nut Mustard Dressing (Hyangchae Salad)
Yield: Serves 4
Cuisine: Korean
Ingredients: 1 head soft lettuce such as Butter or Boston, rinsed and torn into bite size pieces; 1 head soft lettuce such as Butter or Boston, rinsed and torn into bite size pieces; 1 head soft lettuce such as Butter or Boston, rinsed and torn into bite size pieces; 1 tablespoon dark sesame oil; ½ cup (125 ml) Pine Nut Mustard Dressing; 1 cup (30 g) radish sprouts; ¼ bunch (about 1 oz/25 g) Italian parsley, washed, dried and leaves removed from stem; ¼ bunch (about 1 oz/25 g) fresh coriander (cilantro), washed, dried and leaves removed from stem; ¼ bunch (about 1 oz/25 g) fresh coriander (cilantro), washed, dried and leaves removed from stem; 1 bunch watercress, rinsed and stem trimmed

Hyangchae Salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

It is a taste revelation when fresh coriander and parsley, two herbs normally used for garnishing food, become part of a salad greens mix. Peppery watercress and spicy sprouts are also mixed with tender lettuce leaves and served with Taekyung’s sweet and spicy Pine Nut Mustard Dressing for an exciting salad.

Ingredients

Asia
Korea
Vegetarian

Ingredients

Method