Here’s a slightly spicy, Korean-inspired garden salad, adapted from a recipe Chef Chris Plemmons of the Olympic College Culinary Arts Program, demonstrated this week at the Bremerton Farmers Market, with farm fresh, seasonal ingredients (plus a few exotics). It is crisp, fresh, and delicious!
Radish Salad
- 1/2 lb Radishes, cleaned and scrubbed
- 1/2 lb Hakurei turnips (the baby white turnips)
- 2 green onions, finely chopped
Dressing
- 2 t Fermented Korean red pepper paste (gochujang)
- 2 t minced garlic
- 1 1/2 t sesame oil
- 1 1/2 t fish sauce
- 1 t dried shrimp (from an asian grocery)
- 1 t sesame seeds (black & white mixed is nice, but one or the other is fine)
Garnish
- 1 pint strawberries, dried (see right)
- Assorted Salad Greens, like turnip greens, kale, spinach)
To make dried strawberries:
Slice berries 1/4″ thick. Place on a parchment lined baking sheet.
Bake at 200F for 2 hours. Turn over and repeat. Let cool.
Alternatively, use a food dehydrator, following manufacturer’s directions.
Directions:
- Combine all dressing ingredients in a small bowl.
- Julienne radishes and turnips to matchstick shape/size
- Add green onion and combine both in a non-reactive (stainless steel, glass or ceramic) bowl.
- Add dressing to mixed vegetables and toss.
- Add salad greens and toss again.
- Portion salad onto plates and garnish with dried strawberries. Enjoy!
Recipe courtesy of Chef Chris Plemmons, Olympic College Culinary Arts
Kitsap Fresh 