Chef's Quick Tip: Asian style escarole & boy chok salad

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This week, Chef is Mary Kravec from Hunt Hill Farm in New Milford shows Tina Redwine how to make Asian style escarole & boy chok salad.

Asian style escarole & boy chok salad

1 large head escarole, cleaned and spun in a lettuce spinner

1 small red onion, thinly sliced and pickled in a heated mixture of red wine vinegar, sugar, salt, pepper and a little water or your favorite purchased red wine vinaigrette

About 1 1/2 C quickly blanched snap peas

½ English cucumber, halved and sliced

1 stalk celery, thinly sliced

1 large peeled carrot, grated

1 small can mandarin oranges, drained

Toasted sliced almonds and toasted sesame seeds, to garnish

Fresh blackberries to garnish if desired  

Easy Ginger Dressing

½ C vegetable oil

1/3 C rice vinegar (or use pickling vinegar from the onions)

2 T water

2 T peeled grated fresh ginger

2 T ketchup

2 T soy sauce

2 T lime juice

A shot of sriracha, to taste

Salt, pepper and honey or brown sugar to taste

Directions 

Whisk or mix in a blender. Taste and adjust seasonings.

Roughly chop the escarole.

In a large bowl, mix it together all the vegetables and the oranges.

Toss with the dressing and garnish with almonds and sesame seeds.

Hunt Hill Farm

44 Upland Rd
New Milford, Connecticut
(860) 355-0300
info@hunthillfarm.org

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