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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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You'll often see a Western-style salad on the menu at a restaurant in South Korea—in all likelihood, a result of the American presence there since World War II. Romaine retains a nice crunch, even after marinating in a hot dressing. Like the cucumber apple pickle , this dish adds a welcome splash of green to the table. Ingredients:
1 heart of romaine |
1 teaspoon chopped garlic |
1/2 teaspoon grated peeled ginger |
1/4 teaspoon coarse korean hot red-pepper flakes |
1 tablespoon asian sesame oil |
1 tablespoon soy sauce |
2 teaspoons water |
1 teaspoon sesame seeds, toasted and crushed with side of a heavy knife |
Directions:
1. Cut romaine crosswise into 2-inch pieces and put in a bowl.
2. Cook garlic, ginger, and red-pepper flakes in sesame oil in a small heavy skillet over medium-low heat, stirring, until garlic begins to sizzle, about 30 seconds. Stir in soy sauce and water and bring to a boil.
3. Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes.
4. Cooks' notes: Romaine can be made 1 day ahead and chilled. Bring to room temperature before serving.
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