|▲Photography by Lori Lynn.|
Lori Lynn has been inspired by two separate Korean dining experiences to create her interpretation of a Korean Salad. “First, an outstanding meal at Jun Won in lA, a gem of a restaurant that features regional Korean cooking from the province of Chungcheongnam-do. I was captivated by their salad of chrysanthemum greens (sukgat) with chestnut jelly. A week later I attended an event highlighting the ‘Tastes of the Korean Forest’ including sanchae (wild vegetables grown in the mountains), oak mushroom, chestnut, and persimmon,” said Lori Lynn.
Extra notes from Lori Lynn:
Chrysanthemum greens are unlike any other salad greens ~ feathery and flowery and herbal but not overpowering. The texture and taste of the greens pair wonderfully with fruit and nuts. Persimmons taste like a delicately spiced honey. The Fuyu Persimmons add crunch while dried hachiya Persimmons add sweet jelly-like notes. Seaweed adds an unexpected dimension to the salad with its crispy crunch and hints of the sea. This idea to add laver to the salad came from Jun Won, where the peninsula’s regional cooking is centered on fish and sea vegetables.
• 1 Bunch fresh chrysanthemum greens (De-stemmed)
• 3 Roasted chestnuts - (Roughly chopped)
• 1 Semi-dried hachiya persimmon
• 1 Ripe Fuyu Persimmon
• 1 1/2 Tablespoon Pomegranate arils
• 1 1/2 Tablespoon Toasted pine nuts
• 1 1/2 Tablespoon roasted seaweed laver
• Toasted sesame vinaigrette (See Salad Dressing Recipe)
1) Toss fresh chrysanthemum leaves with roughly chopped roasted chestnuts and toasted sesame vinaigrette.
2) Slice ripe fuyu persimmon into wedges like a tomato.
3) Dice semi-dried hachiya persimmon
4) Add sliced and diced persimmons to the salad.
5) Garnish salad with toasted pine nuts, pomegranate arils, and roasted laver (seaweed).
Salad Dressing Recipe:
• 1 Tablespoom toasted sesame oil
• 1 1/2 Tablespoon seasoned rice wine vinegar
• 1/2 Teaspoon toasted sesame seeds
• Salt & black pepper as needed