Leaf Lettuce Salad (Sangchu Kotjori)

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New Asian Cuisine
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 ounces leaf lettuce, torn into bite size pieces

20 wild sesame leaves, julienned (or shiso leaves)

20 crown daisy leaves, cut into bite size pieces

1 Asian pear, about 12 ounces, cut into matchsticks

1 clove garlic, crushed and finely chopped

1 tablespoon salted shrimp

1 tablespoon sesame oil

1 tablespoon rice wine or dry vermouth

2 tablespoons rice vinegar or distilled white vinegar

1 teaspoon Korean hot red pepper flakes

2 tablespoon freshly squeezed lemon juice, or if in season, yuja*

½ tablespoon dark soy sauce

2 walnut halves, coarsely chopped

1 tablespoon toasted sesame seeds

1 regular green onion, white and pale green part only, finely minced

pinch of freshly ground black pepper

1 tablespoon olive oil

1 Korean hot green pepper, halved, cut into mini-dices

1 Korean hot red pepper, cut into mini-dices

2 tablespoons toasted pine nuts

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