Author Notes
This Korean Lettuce Salad is a wonderfully delicious side dish to any grilled meats – especially unseasoned grilled meats. The salty, vinegary and slightly sweet chili flavors really help break up any greasy taste of meats while still highlighting the meaty flavor. —JinJoo Lee
Ingredients
- Salad ingredients
-
1 bunch
red leaf letutce
-
6-8 pieces
perilla leaves
-
2 sprigs
chrysanthemum leaves (Korean ssukat - optional)
- Dressing
-
1 teaspoon
red chili powder (preferably korean)
-
1 teaspoon
sesame oil
-
1 teaspoon
sesame seeds
-
2 tablespoons
green onions, chopped
Directions
-
Wash and rinse the greens (lettuce, perilla, chrysanthemum leaves). Drain. You can either tear the lettuce and chrysanthemum leaves by hand into bite size pieces or serve whole leaves (as shown in photo).
-
Cut perilla leaves into 1/3 in wide strips
-
Make soy dressing and toss greens immediately before serving.
See what other Food52ers are saying.