👥6 people
⏲️20m
🕐10m
🍽️sides and snacks
This hearty salad gets its complexity from the gochujang and the variety of vegetables.
Ingredients
- 2 garlic cloves, finely grated
- 1/3 cup unseasoned rice vinegar
- 3 tablespoons mirin
- 2 tablespoons gochujang (Korean hot pepper paste)
- 2 tablespoons soy sauce
- 1/2 cup olive oil, plus more for grilling
- Kosher salt and freshly ground black pepper
- 8 ounces sugar snap peas, whole, grilled
- 1/4 cup raw peanuts
- 6 oz winter greens
- 1/3 English cucumber, sliced ⅛-inch thick
- 2 ounces radishes, thinly sliced
- 2 scallions, thinly sliced
Method
- Preheat Egg to 450ºF with a cast iron grate for direct heat.
- Whisk garlic, vinegar, mirin, gochujang, and soy sauce in a medium bowl. Whisk in ½ cup oil; season with salt and pepper. Set aside remaining dressing for serving.
- Very thinly slice a few sugar snap peas on a diagonal; set aside. Cook remaining peas in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water and chill until cold, about 4 minutes. Drain and pat dry.
- Grill the peas until just charred. Cook peanuts in a saucepan over low heat tossing, until golden brown and shiny. Transfer to a small bowl with a slotted spoon and add gochujang; season with salt. Let cool.
- Place peanuts in a resealable plastic bag and seal, pressing out air. Pound with a rolling pin to coarsely crush.
- Arrange lettuce on a platter; season with salt and pepper and drizzle with half of the reserved dressing. Top with cooked peas, cucumbers, and radishes. Drizzle with remaining dressing and top with peanuts, scallions, and raw peas.
