Kimchi Vinaigrette Chopped Salad Supreme Kick

Ingredients

Estimated total cost: €11.10 · €1.85/serving

• - Diamond Crystal kosher saltEst. price €1.20–€2.50
• - A measure of grapeseed or vegetable oilEst. price €0.15–€0.30
• - 2 tablespoons (or more) of unseasoned rice vinegar (adjust to taste)Est. price €0.40–€0.80
• - 2 teaspoons (or more) of umami-rich fish sauce (enhance depth of flavor with more fish sauce)Est. price €0.25–€0.50
• - 2 tablespoons of aromatic toasted sesame oilEst. price €1.20–€2.00
• - 4 stalks of celery, split lengthwise and thinly sliced (soak celery in ice water for extra crispness)Est. price €1.00–€2.00
• - 2 dainty watermelon radishes or 4 delicate hakurei turnips, impeccably trimmed and cut into matchsticksEst. price €1.50–€3.00
• - 1 cup of Napa cabbage kimchi with its flavorful juices (reserve some kimchi juice for added tanginess)Est. price €2.50–€4.50
• - 4 petite carrots (in any hue), meticulously peeled and thinly sliced (use a mandoline for uniform slices)Est. price €0.40–€0.80
• - 3 tablespoons of fragrant toasted sesame seeds (lightly crush seeds for a stronger aroma)Est. price €0.60–€1.20

Steps

1. 1

   In a medium pot, bring generously salted water to a boil. Add the broccolini and cook until tender yet vibrant green, approximately 2 minutes. Drain the broccolini in a colander and rinse it under cold running water to halt the cooking process.

2. 2

   In a blender, combine kimchi, grapeseed oil, vinegar, fish sauce, and 2 tablespoons of water. Blend until the mixture is smooth and airy. If the vinaigrette is too thick, gradually add more water in small amounts. Adjust the taste by adding additional vinegar or fish sauce as desired. Once ready, set aside the kimchi vinaigrette for later use.

3. 3

   In a small bowl, mix together sesame seeds and sesame oil. Season with salt and set the mixture aside.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Kimchi is a traditional Korean side dish made of fermented vegetables. By incorporating napa cabbage kimchi into the vinaigrette, this salad pays homage to Korean culinary traditions. The use of fish sauce and sesame oil also reflects Asian culinary influences in the dish.

• Seasonal note

  This Kimchi Vinaigrette Chopped Salad is best made in the spring or summer when watermelon radishes and napa cabbage kimchi are in season.

• Health note

  This salad is a good source of fiber and vitamins A, C, and K from the vegetables. It is low in calories and sugar, making it a healthy option. The fish sauce adds umami flavor while providing some protein.