Showing posts with label Salad Dish. Show all posts
Showing posts with label Salad Dish. Show all posts

How To Make Belgian Endive And Apple Salad Recipe

Ingredients:
    Belgian-Endive-And-Apple-Salad
  • 2 tablespoons minced shallots
  • 2 tablespoons white wine vinegar
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon walnut oil or olive oil
  • 4 cups julienne-cut Golden Delicious apple (about 2 large)
  • 3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
  • 2 tablespoons chopped fresh parsley
Directions:

  1. Combine 5 ingredients; add oils, stirring well with a whisk. 
  2. Add apple, tossing well; cover and chill.
  3. Combine apple mixture, endive, and parsley in a large bowl; toss well to coat.
  4. Serve immediately.
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Korean Cucumber Salad Recipe

Ingredients:
  • 4 to 5 pickling cucumbers
  • 3 tbsp. soy sauce
  • 3 tbsp. vinegar
  • 1 tbsp. sugar
  • 1 tbsp. sesame oil
  • Dash of black pepper
  • Dash of chili pepper
  • 1 clove garlic, chopped
Directions:
  1. Peel cucumbers and slice thinly. 
  2. all the ingredients and pour over cucumber, lightly toss. 
  3. Serve immediately.

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Korean Spinach Salad Recipe

Ingredients:
  • 1 lb. fresh spinach
  • 1 can water chestnuts or 1 c. chopped celery
  • 1/2 c. bean sprouts
  • 2 hard boiled eggs
  • 5 strips crumbled cooked bacon
Directions:
  1. Mix together in a large salad bowl. 
  2. Put Korean Salad Dressing over when ready to serve.

Korean Salad Dressing:
  • 1 c. salad oil
  • 3/4 c. sugar
  • 1/4 c. vinegar
  • 2 tsp. Worcestershire sauce
  • 3/4 c. catsup
  • 1/4 tsp. salt
  • 1 med. onion, diced
Directions:
  1. Mix all dressing ingredients together. 
  2. Refrigerate until ready to serve. 
  3. Salad dressing is good on other greens also.

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Korean Squash Salad (Hobak Namul) Recipe

Ingredients:
  • 1/2 Squash or about 6 oz
  • 1/4 cup water, 1 teaspoon sesame oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Sugar, 1/4 teaspoon salt
  • 1/4 teaspoon soy sauce
  • 1/4 teaspoon sesame seeds for garnish 
Directions:
  1. Quarter the Squash in length wise, slice in 1/4 inch thick.
  2. In a small pan, add all ingredients and mix. 
  3. Put Squash, cover the lid. 
  4. Bring to a boil on a medium high heat, reduce to low heat, cook for another minute or so. 
  5. Transfer to a dish, garnish with sesame seeds.

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Korean Mustard Salad (Kyujachae) Recipe

Ingredients:
  • ¼ lb ham
  • 1 cucumber
  • ¼ pear
  • ½ carrot
  • 1 squid
  • ¼ lb jellyfish
  • 5 chestnuts
  • 1 egg
  • 7 tbsp dry mustard
  • 3 tbsp pine nuts
  • 1 tbsp soy sauce
  • 3 tbsp sugar
  • 2 tsp. salt
  • ½ cup vinegar
  • ½ cup water 
Directions:
  1. Cut the ham, cucumber, and carrot and egg sheets into the same strips.
  2. Peel and cut the pear into thin strips.
  3. Soak it in the sugar water.
  4. Slice the chestnut thinly.
  5. Slice squid into strips, scald and then cool.
  6. Rinse the jellyfish to remove the salt water and scald it in water at 140°F.
  7. Cut the jellyfish into strips and mix it with the vinegar and sugar.
  8. Stir boiling water into the mustard until it becomes a smooth paste and let it stand in hot temperature using microwave.
  9. When the mustard is complete, add the soy sauce, sugar, vinegar, water, and salt and mix well.
  10. Grind the pine nuts adding the above mustard mixture.
  11. Arrange the prepared vegetables and sauce. 

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