Korean Crown Daisy Salad Recipes

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KOREAN CROWN DAISY SALAD



Korean Crown Daisy Salad image

This salad is made with a popular Korean green called crown daisy (sukkgat) also known as chrysanthemum leaves .Crown daisy leaves have a hearty texture but a mild flavor and are eaten throughout Asia and parts of the Mediterranean.The leaves have been used in folk medicine as a tonic for the liver,blood,and intestines and to control anemia and high blood pressure.You could substitute any lettuce or greens of your choice in this recipe.I find that 2 teaspoons of Asian fish sauce makes an acceptable substitute for the anchovy if not available.

Provided by strangelittlebeast

Categories     Greens

Time 30m

Yield 3 1/2 cups, 4-6 serving(s)

Number Of Ingredients 9

1 lb crown daisy greens
2 green onions
1 garlic clove
1 tablespoon salted anchovy (myolchi chot)
1 tablespoon korean rice wine
1 tablespoon fresh lemon juice
1 tablespoon red pepper flakes (Korean pepper if available)
1 tablespoon sesame oil
1/2 teaspoon fresh ground black pepper

Steps:

  • Wash and dry crown daisy leaves.Tear into bite sized pieces.
  • Slice green onion as thinly as possible;peel,crush ,and mince garlic;work the salted anchovy into a smooth paste with the blade of your knife.Mix with all of the remaining ingredients.
  • Toss dressing with leaves and chill for 20 minutes for the flavors to develop.
  • Serve cold or at room temperature.

Nutrition Facts : Calories 44.2, Fat 3.7, SaturatedFat 0.5, Sodium 1.9, Carbohydrate 2.2, Fiber 0.7, Sugar 0.4, Protein 0.4

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