Name: Seafood Salad with Pine Nut Mustard Dressing (Haemul Salad)
Yield: Serves 4
Cuisine: Korean
Ingredients: 2 mini cucumbers or ½ English cucumber, cut into bite-size pieces; ½ ripe Western or Asian pear, peeled, cut into ½-in (1.25-mm) pieces; 3 red radishes, cut into ¼-in (6-mm) slices; ¼ cup (25 g) parsley, chopped; Fine-grain sea salt or kosher salt and fresh ground black pepper to taste; ⅓ cup (80 ml) Pine Nut Mustard Dressing; 4 oz (125 g) large shrimp, cooked, peeled and cut into 4 pieces; ½ mango, peeled, cut into 1-in (2.5-cm) pieces; ½ lb (250 g) squid; 1 celery stalk, cut into ¼-in (6-mm) pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Cross-hatched curls of tender squid, juicy nuggets of sweet fruit and crunchy vegetables are tossed in a mustardy sauce—making a protein-packed salad that’s also great as main course. This recipe also works well with leftover grilled fish in place of the shellfish. Though we used pear and mango, feel free to experiment with other fresh fruit that you have on hand.