Roy Choi's Winter Salad

Roy Choi's Winter Salad is rated 2.0 out of 5 by 1.
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Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4 to 6

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

Rated 2 out of 5 by from I really wanted to love this...but didn’t. I received an email last wknd and was super excited to try this sauce! I tried the salad tonight and the combination of flavors sounded so yummy, flavorful, and was hopefully going to be me new “go to” salad that was going to impress anyone I served it to. Disappointingly, it was just a weird combination, and I feel the sauce would be better served over a piece of grilled fish with the salad underneath, or perhaps in a warm dish like a pulled chicken/pork. Honestly, I wish this was one I could’ve tried in store before purchasing to get a better idea of the taste. It wasn’t spicy, but did have a strong garlic and red chili sauce which I love! I’m not sure how I will use the sauce, but hopefully it won’t be a jar I throw out after months of it inching its way to the back of the fridge. I may add a tablespoon or two to a ranch dressing to snap it up a bit, or possibly use it with a pasta dish.
Date published: 2018-02-21
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