It’s true that in my family the lettuce most frequently called into duty is romaine – we love its crunch, the hearts in particular. But sometimes you need a salad with a little more presence, some kick, and then you will be reaching for the more assertive greens, greens like arugula, mustard greens, mizuna, spinach…and even, better, a mix. I love this pepper greens blend, and I also love their romaine heart leaves, and for this salad I used a blend of the two.
And bold greens call for an assertive dressing. I have also recently been smitten with gochujang, a classic Korean hot paste, traditionally made with chili peppers, fermented soybeans, brown sugar glutinous rice, and salt (really, it’s so much better than that description would lead one to believe) that is winning new fans for its pungent heat. Just a little dab will do you, but I love it, and I’m adding it to everything these days. The orange juice and the honey balance it out in this dressing with a bit of sweetness. I also think this dressing would make a great marinade for pork or chicken. Serve it on the side of the salad, so you can let everyone add as much or as little as they like.
- 2 tablespoons gochujang sauce (available bottled, made from gochujang paste)
- 2 tablespoons vegetable or canola oil
- 2 tablespoons fresh orange juice
- 1 tablespoon sherry vinegar
- 1 tablespoon honey
- ½ teaspoon kosher salt
- 3 tablespoons minced onions
- 4 ounces mixed spicy greens, such as this Peppergreen mix
- 4 ounces romaine heart leaves, torn into smaller pieces
- In a jar, add the gochujang paste, oil, orange juice, vinegar, honey, onions and salt. Shake to combine.
- Place the greens and romaine in a serving bowl, and either serve the dressing on the side, or drizzle it over and toss to combine.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|