I thought summer was supposed to be laid back and relaxing. So far I feel overwhelmed playing catch up everyday and I definitely feel more frenzied now than I do during the school year. How is that possible?
Friends and family passing through every weekend, sporadic playdates, miscellaneous appointments, and work, work, work. I have been doing less cooking which I miss terribly, but then again, who wants to be hovering over a hot stove during the summer? So naturally, all I’ve been thinking about are salads.
The following recipe is a salad that my mom often makes. It’s so easy and quick. If you’ve been following KM for a while, you know that I haven’t met a bitter green that I didn’t like. And if I have leftovers, I love adding this to my bibim bap!
Korean-style Dandelion Salad
1 1/2 pounds dandelion leaves
2-3 stalks of green onions, sliced thin cross-wise
4 cloves of garlic, minced
3 1/2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoon Korean red pepper powder (coarse)
1 tablespoon toasted sesame seeds, crushed
2 tablespoons white vinegar water
1 – Wash and rinse the leaves thoroughly. Cut into 2-inch sections.
2 – In a small bowl, mix the remaining ingredients for the dressing.
3 – In a large bowl, toss the greens with dressing right before serving.