Mixed Asian Greens with Walnuts
You can buy bags of mixed baby Asian greens in supermarkets, typically they contain salad varieties like pak choy, mizuna and tat soi.
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1/4 cup extra virgin olive oil
1 cup (100g) walnut halves
2 tablespoons red wine vinegar
freshly ground black pepper and sea salt to taste
150g baby Asian greens
- Place the olive oil and walnuts in a small saucepan over medium heat. Heat for 5-8 minutes or until the walnuts are lightly browned and aromatic. Remove from heat and cool slightly.
- Add the vinegar to the oil and walnuts and use a fork to whisk until combined. Season with salt and pepper. Place the greens in a serving bowl. Pour over the dressing and serve immediately.
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