Amy made this incredible Korean Salad to go with the butternut squash and wild mushroom pierogies. It sounded weird at first because of the different tastes, but the spicy-tart vinaigrette really goes well with anything creamy.

The original recipe says to make it with only lettuce and chives, but Amy adds cucumbers as well, which I think is a great idea. Finely grated carrot or radish would be great in this too.

Korean Salad

2 tsp toasted sesame oil
1/2 tsp crushed red chili flakes, or to taste
2 tsp soy sauce
1 tsp rice vinegar or other mild vinegar (if you use apple, you probably don’t need the sugar)
1/2 tsp minced garlic
1 tsp sugar
Chives, a couple of large bunches
4 cups any tender lettuce or mixed lettuces
1 cucumber, seeds removed and diced
1 tbs toasted sesame seeds for garnish, optional.

1. Make dressing by combining sesame oil with chili flakes, soy sauce, vinegar, garlic, sugar and about a tablespoon of water.
2. Wash and dry chives, then cut them into 1- or 2-inch lengths. Wash and dry lettuce. Toss chives and cucumber with lettuce, then pour dressing over all and toss again. Garnish with sesame seeds, if using, and serve immediately.

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