Mixed Green Salad with Sichuan Peppercorns

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

Mixed Green Salad with Sichuan Peppercorns Mixed Green Salad with Sichuan Peppercorns
This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine.
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

Instructions

  1. Combine the first seven ingredients in a small bowl.
  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.
  3. In a large bowl combine greens, cabbage, and vegetables and toss with the dressing. Serve the salad garnished with basil, cilantro, and mint.