Asian greens are often sought after for their health benefits, but their complex flavors also make for unique salads. Dressing Asian greens with fish sauce will add depth and body to the salad.
- 1 tbsp. rice wine vinegar
- 1 tbsp. nam pla (Vietnamese fish sauce)
- Salt and freshly ground black pepper
- 1⁄2 cup light sesame oil
- 1 shallot, peeled and sliced into thin rings
- 6 oz. mixed baby Asian greens, such as tatsoi, mustard greens, mizuna, and pea shoots