Asian Stir-Fry Salad Recipe - Chef Recipe
Daniel Patterson's market find
After a particularly busy week at Bay Area chef Daniel Patterson's new restaurant, Plum, the kitchen ran out of salad–and it was only Friday. So Patterson dashed to an Oakland market and found a replacement: cabbage and fragrant Asian herbs. He hauled them back to the restaurant and paired them with pomegranate seeds, Asian pear and a vibrant lime-chile vinaigrette, and this salad was born. Patterson imparts a subtly smoky character to the cabbage by charring it over a grill. Cooks in colder climes will have good results cooking the cabbage indoors in a trusty cast-iron skillet.
Recipe adapted from Daniel Patterson, Plum, Oakland
Stir-Fry Salad
Daniel Patterson's recipe for stir-fry salad from his new restaurant Plum in Oakland
Prep Time
0
minutes
Cook Time
0
minutes
Servings
4
servings
Total time: 0 minutes
Ingredients
- Salad
- 1 small red cabbage (about ½ pound), quartered
- 1 small green cabbage (about ½ pound), quartered
- 3 tablespoons extra-virgin olive oil
- Salt
- 1 large Asian pear--peeled, cored and cut into matchsticks (about 1 cup)
- ¼ cup mixed herbs, such as Thai basil, mint and cilantro
- ¼ cup pomegranate seeds (from about ¼ pomegranate)
- Vinaigrette
- ¼ cup extra-virgin olive oil
- ½ teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon rice wine vinegar
- 1 small Thai bird or serrano chile--roasted, seeded and finely chopped (about 1½ teaspoons)
- Salt
Directions
- Make the salad: Brush the red and green cabbage with the olive oil and sprinkle with salt. In a large cast-iron skillet, cook the cabbage over high heat until brown on all sides and slightly soft, about 5 minutes. Let the cabbage cool to room temperature, then core and thinly slice.
- While the cabbage cools, make the vinaigrette: In a small bowl, whisk the olive oil with the lime zest, lime juice, rice wine vinegar and chile. Season to taste with salt and set aside.
- In a large bowl, combine the pear with the red and green cabbage, herbs and pomegranate seeds. Toss with the vinaigrette and season to taste with salt. Divide among 4 plates and serve immediately.