Chilled Asparagus, Mizuna, and Red Leaf Lettuce Salad, Shandong-Style
2 min readHere is a light and lovely first-course salad to commence any Asian-style meal. Mizuna is a frillyleafed Asian green with a pleasant, peppery flavor—arugula or young mustard greens may be used instead. Red leaf lettuce provides a pretty contrast of color.
MAKES 4 SERVINGS
1 pound thin asparagus, trimmed, cut crosswise on the diagonal into 2-inch pieces
1 1⁄2 tablespoons reduced-sodium soy sauce
1 1⁄2 tablespoons vegetarian oyster sauce
1 tablespoon toasted (dark) sesame oil
1⁄4 teaspoon Chinese hot oil, or to taste (optional)
Salt and freshly ground black pepper, to taste
2 cups mizuna, coarsely torn
2 cups red leaf lettuce, coarsely torn
1⁄2 teaspoon toasted sesame seeds
Bring a medium stockpot filled with water to a boil over high heat. Prepare an ice water bath. Cook the asparagus in the boiling water until crisp-tender and bright green, 1 to 2 minutes. Drain and immediately place in the ice water bath; let stand 5 minutes to refresh. Drain well.
In a medium bowl, whisk together the soy sauce, oyster sauce, sesame oil, hot oil (if using), salt, and pepper. Add the asparagus, tossing well to combine. Let stand about 10 minutes to allow the flavors to blend.
In a small bowl, toss together the mizuna and red leaf lettuce. Divide salad greens among 4 salad plates or bowls. Toss the asparagus again; arrange equal portions of asparagus and dressing over the salad greens. Sprinkle evenly with the sesame seeds and serve at once.
{PER SERVING} Calories 64 • Protein 3g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 6g • Dietary Fiber 2g • Sodium 465mg
