Mixed Green Salad with Sichuan Peppercorns

Name: Mixed Green Salad with Sichuan Peppercorns
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 1⁄2 tbsp. finely chopped ginger; 1 tbsp. tamari; 1 tbsp. rice vinegar; 2 tbsp. Asian sesame oil; 2 tbsp. extra-virgin olive oil; 2 tbsp. fresh orange juice; 1 tsp. chile oil; 1 tsp. sichuan peppercorns; 6 cups loosely packed mixed Asian salad greens, like mizuna and tatsoi; 3 cups thinly sliced napa cabbage; 4 small red radishes, thinly sliced crosswise; 3 radishes, quartered lengthwise; 1⁄2 medium carrot, julienned; 1 kohlrabi, cut into matchsticks; Thai basil leaves, for garnish; Cilantro leaves, for garnish; Mint leaves, for garnish

Serves
serves 4

ANDRÉ BARANOWSKI

This boldly flavored and refreshing late-summer salad is based on one served at Chase's Daily in Belfast, Maine.

Ingredients

1 1⁄2 tbsp. finely chopped ginger
1 tbsp. tamari
1 tbsp. rice vinegar
2 tbsp. Asian sesame oil
2 tbsp. extra-virgin olive oil
2 tbsp. fresh orange juice
1 tsp. chile oil
1 tsp. sichuan peppercorns
6 cups loosely packed mixed Asian salad greens, like mizuna and tatsoi
3 cups thinly sliced napa cabbage
4 small red radishes, thinly sliced crosswise
3 radishes, quartered lengthwise
1⁄2 medium carrot, julienned
1 kohlrabi, cut into matchsticks
Thai basil leaves, for garnish
Cilantro leaves, for garnish
Mint leaves, for garnish

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Instructions

Step 1

Combine the first seven ingredients in a small bowl.

Step 2

Heat an 8" skillet over medium heat. Add the peppercorns and cook, swirling the pan constantly, until the peppercorns are toasted and fragrant, about 1 minute. Transfer peppercorns to a spice grinder and grind into a fine powder. Whisk ground peppercorns into dressing.