Chrysanthemum salad is a simple, refreshing, and herbaceous dish that makes a perfect complement to any Asian meal.To make the dish gluten-free, replace the chinkiang vinegar with rice vinegar and the soy sauce with tamari.
Prep Time: 10mins
Cook Time: 5mins
Total Time: 15mins
Author: Maggie Zhu
8oz (220 g)chrysanthemum greens(yield about 6 oz / 170 g washed & trimmed)
Thoroughly wash the chrysanthemum greens with running water and let air dry. You can also use a few layers of kitchen paper towels to pat dry. One done, chop them into bite-size pieces and add to a large heat proof bowl.
Combine the sauce ingredients in a small bowl and set aside.
Heat the oil in a small pan over low heat and add the garlic, ginger, and chilis. Fry slowly until the garlic begins to brown lightly.
Pour in sauce and turn off the heat.
Stir the sauce into the oil briefly, then pour over the chrysanthemum leaves. Immediately toss everything with a pair of tongs to evenly mix the sauce. Set aside and let the leaves wilt for about 2 minutes.