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

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

News 12 Staff

Nov 1, 2018, 2:20 PM

Updated 2,061 days ago

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


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