Gem lettuce salad with roasted-seaweed vinaigrette from Korean American: Food that Tastes Like Home (page 190) by Eric Kim

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ShannonS on January 17, 2024

    Loved this. I made a cucumber salad as well as the little gems and I also think the vinaigrette would be amazing on avocados.

  • Lepa on August 21, 2023

    We loved this salad. It's such a quick and easy way to add a veggie side to a Korean - inspired meal!

  • meggan on April 28, 2023

    Added cukes. I just shredded the gim on top because it was the kind with oil on it and it would not have made a good powder.

  • ellwell on April 25, 2023

    I made this to go with the pork chops in the book—it was a very nice pairing of flavors. Very simple salad and delicious.

  • bernalgirl on January 05, 2023

    I adapted this to a green salad with carrots julienne, thinly sliced celery and cucumbers, and spring onions, mixing the dressing together in advance to toss and top with the ground gim. This all worked well but next time I’d crumble the gim and top at the last minute for more textural contrast.

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