Chopped salad supreme with kimchi vinaigrette
Savor the bold flavors of a chopped salad supreme, elevated with a zesty kimchi vinaigrette. A harmonious blend of fresh ingredients awaits in this culinary masterpiece.
Ingredients:
- Kosher salt
- 1 bunch broccolini, stems trimmed, cut into 1" pieces
- 1 cup Napa cabbage kimchi with juice
- ¼ cup grapeseed or vegetable oil
- 2 Tbsp. (or more) unseasoned rice vinegar
- 2 tsp. (or more) fish sauce
- 3 Tbsp. toasted sesame seeds
- 2 Tbsp. toasted sesame oil
- 4 small carrots (any color), peeled, thinly sliced
- 4 celery stalks, halved lengthwise, thinly sliced
- 2 small watermelon radishes or 4 hakurei turnips, trimmed, cut into matchsticks
- 1 cup cilantro leaves with tender stems
Instructions:
- Boil broccolini in a moderate-sized pot of boiling water with a good amount of salt until it is tender yet still a vibrant green color, which should take around 2 minutes. After that, drain the broccolini in a colander and rinse it with cold water to halt the cooking process.
- While the broccolini is cooking, mix together kimchi, grapeseed oil, vinegar, fish sauce, and 2 tablespoons of water in a blender. Gradually add more water, a little at a time, if the mixture is too thick, until it becomes mostly smooth and airy. Taste it and adjust by adding more vinegar and/or fish sauce if necessary. Keep the kimchi vinaigrette aside for later use.
- In a small bowl, combine sesame seeds and sesame oil together; season with salt. Set this mixture aside.
- In a large bowl, toss together broccolini, carrots, celery, and radishes. Lightly season the mixture with salt and mix well. Pour the reserved kimchi vinaigrette over the salad and toss to coat all the ingredients.
- Transfer the salad to a shallow bowl or platter and drizzle the reserved sesame mixture on top. Finally, garnish with cilantro before serving.
Summary:
- Calories: 1260 kcal
- Fat: 100 g
- Protein: 28 g
- Carbs: 80 g
- Potassium: 4511 mg
- Magnesium: 308 mg