Korean Egyptian Salad


Korean Egyptian Spring Salad

In the spring and summer we love to eat fresh green salads and in Korea there are all sorts of amazing greens we'd never seen or eaten.  We decided that we needed to introduce these handsome greens to an Egyptian Mediterranean dressing and see how they felt about each other.  It was love at first bite. satisfying.  


New foods and cultures are scary, but we all moved abroad to learn and have adventures so let's get to it.  One way we get used to our new world is to go to the local market and sample things we've never tried.  Most vendors will give you a bit of leaf, or whatever, so you can understand the flavor.  They get you're new and - often- want to be helpful.  A nice green salad is the perfect excuse to head down to the market and get sampling.


The Dressing
2 tbs olive oil
2 tbs lemon or lime juice
2 tbs fruit vinegar
2 cloves minced garlic
pinch cumin, sea salt, black pepper, red pepper to taste

The Salad
Green onion
Local leafy greens

These are little spring onions.  SUPER yummy.

We've actually seen folks foraging for this but don't know the name.
Either way, it's exceptional in salad.


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