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Spicy Greens With Sesame-Mustard Vinaigrette

By Adapted from 'Greens: A Country Garden Cookbook', text by Sibella Kraus. 1993 Collins Publishers San Francisco and Sibella Kraus / July 6, 1995



Sturdy greens such as mustards and tat-soi often seem out of context when mixed into a salad with delicate lettuces. However, tossed together with a strongly seasoned vinaigrette, these assertive greens strike a good balance of flavors, textures, and colors. As a rule of thumb, use greens that are small enough to serve as whole leaves, or they are likely to be tough and unpleasantly strong.

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4 handfuls of mesclun or a mixture of spicy greens such as tat-soi, baby red mustard, dandelion, baby chard, cress, watercress, baby spinach, mizuna, arugula

2 carrots

1 large bunch radishes

4 whole green onions

VINAIGRETTE:

5 tablespoons peanut oil

1 tablespoon dark sesame oil

4 teaspoons soy sauce

4 teaspoons rice wine vinegar

6 teaspoons lemon juice

1-1/2 teaspoons sweet-hot mustard

Wash and dry the greens. Peel and shred or grate the carrots. Wash the radishes, cut off the stems and roots, and slice them thinly. Trim the green onions and slice them thinly on the diagonal. Combine the greens and the prepared vegetables in a large serving bowl. Whisk together the ingredients for the vinaigrette in a medium bowl and toss lightly with the greens.

Serves 4.