Thomas J. Story
Total Time
30 Mins
Yield
Serves 4 to 6 (makes 9 cups)

Contrast the feathery textures of baby Asian greens with the crunch of quick-pickled onion, Asian pear, and sesame seeds. This salad is especially good made with red or green mustard, mizuna, and edible chrysanthemum, but feel free to experiment.

How to Make It

Step 1

In a small bowl, combine onion and vinegar. Chill at least 15 minutes or up to several hours.

Step 2

Put greens and pear in a large salad bowl. Stir oil and soy sauce into onion mixture, then gently toss with salad to coat. Sprinkle sesame seeds and avocado on top and toss gently just to combine. Serve immediately.

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