Chrysanthemum leaf salad

Ingredients

• 1 bunch chrysanthemum leaves, picked (see Note)
• ¼ small bunch coriander, roughly chopped
• 1 cucumber, peeled at intervals and thinly sliced on a steep diagonal
• 3 thick spring onions, thinly sliced on a steep diagonal
• 150 g thinly sliced pork belly
• 2 tsp sesame oil
• 2 tbsp olive oil

For the pickled onion dressing base (makes extra) 

• 1 small brown onion, very finely grated
• 4 tbsp soy sauce
• 4 tbsp rice vinegar
• 2 tbsp sugar

Resting time: 1 hour - overnight

Instructions

1. Make the pickled onion dressing 1 hour in advance, preferably 1 day in advance to allow the onion time to pickle to reduce bitterness. In a small screwtop jar, combine all the ingredients and shake well to combine, then refrigerate until needed. This base will keep in the fridge for a few months.
2. Wash the chrysanthemum leaves well, then transfer to a salad spinner to spin dry before using. In a large bowl, combine the chrysanthemum leaves with the coriander, cucumber and spring onion.
3. Bring a small saucepan of salted water to a boil and add the pork. Boil for just 30 seconds, or until cooked through, then drain and add to the bowl with the greens. Add the sesame oil, olive oil and about 2 tbsp of the prepared pickled onion dressing base and toss well to combine. Serve immediately.

Note

• Chrysanthemum leaves are available from Korean or Chinese grocers.

Photography by Jiwon Kim.

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