This boldly flavored and refreshing late-summer salad is based on one served at Chase's Daily in Belfast, Maine.
- 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
Combine the first seven ingredients in a small bowl.
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.
In a large bowl combine greens, cabbage, and vegetables and toss with the dressing. Serve the salad garnished with basil, cilantro, and mint.