Roy Choi's Winter Salad
Chef Roy Choi’s Garlic Everything Sauce, which blends the essence of an everything bagel (garlic and sesame) with the savory kick of gochujang (a fermented red chile paste), has nearly endless uses in the kitchen. You can splash it on everything from noodles to burgers and tacos, or use it to marinate chicken or steak. Here, Roy uses it to dress a salad that mixes leafy greens with winter fruits like persimmon and pomegranate for a sweet-and-savory salad that is surprisingly easy to prepare.
Ingredients:
- 1/2 head butter lettuce, torn into bite-sized pieces
- 5 romaine leaves, torn into bite-sized pieces
- 4 radishes, thinly sliced
- 2 mandarins, peeled and segmented
- 2 persimmons, halved and thinly sliced
- 1 avocado, pitted, peeled and thinly sliced
- 1/2 red onion, thinly sliced
- 1/3 cup (1 1/2 oz./45 g) pomegranate seeds
- 5 shiso leaves, torn into pieces
- 2 Tbs. chopped fresh chives
- 1/3 cup (3 fl. oz./80 ml) Roy Choi Garlic Everything Sauce
- Kosher salt and freshly ground pepper
- Toasted fresh bread crumbs for garnish
Directions:
In a salad bowl, combine the lettuces, radishes, mandarins, persimmons, avocado, onion, pomegranate seeds, shiso leaves and chives. Drizzle with the Garlic Everything Sauce and toss to combine. Season with salt and pepper, garnish with the bread crumbs and serve immediately. Serves 4 to 6.
Recipe courtesy of Roy Choi, chef, restaurateur and author of L.A. Son
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