Endive salad with Yuja (yuzu) & doenjang (Korean soybean paste)
This citrusy & nutty dressing is a perfect pair with crisp endives! Yuja (yuzu) marmalade gives citrusy kick & doenjang (Korean soybean paste, similar to miso) just blends everything so well with its savory nuttiness
Servings: 1 serving
Ingredients
- 2 heads endives or use radicchio and/or romaine lettuce
- ½ cup sliced Korean pear or nashi pear substitute with crisp pear or apples
- 1 teaspoon toasted sesame seeds
- ½ tablespoon pine nuts for garnish roast them for extra nuttiness
Dressing
- 1 tablespoon doenjang (Korean soybean paste) substitute with miso
- 1 tablespoon yuja-cheong (yuja marmalade)
- 2 tablespoons apple cider vinegar
- ¼ cup diced nashi pear substitute with crisp pear or apples
- 1 teaspoon sesame oil
Instructions
- Peel and dice a Korean/nashi pear and transfer to a food blender.
- Add other dressing ingredients: doenjang (Korean soybean paste), yuja-cheong (yuja marmalade), apple cider vinegar, and sesame oil.
- Cut endives lengthwise in quarters and trim away the stem ends so that leaves will be somewhat separated. Gently rinse with cold water and transfer to a salad bowl.
- Add sliced Korean/nashi pear to the bowl.
- Pour in the salad dressing and add toasted sesame seeds.
- Toss gently until the dressing and the vegetables are well incorporated. Transfer to a plate.
- Garnish with pine nuts.
- Enjoy! This salad has mild flavor but will go especially well with fish.
