Base Salad, Pickle Dressing, Kimchi Dressing
1. Base Salad
4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce
4 radishes, sliced and cut into matchsticks
¼ cup cherry tomatoes, halved
3 small persian cucumbers, sliced into ¼’ thick rounds (can substitute half moons of a regular cucumber)
● half of a small red onion, cut into half moons
2. Pickle Dressing
¼ cup brine from a jar of dill pickles
½ cup olive oil
1 tbsp grainy dijon mustard
1 garlic clove, minced
2 tbsp fresh lemon juice
Salt and Pepper to taste
3. Kimchi Dressing
6 tbsp store bought kimchi, chopped
1 tbsp sesame oil
2 tbsp soy sauce
⅓ cup extra virgin olive oil
¼ cup rice vinegar
3 tbsp lime juice
For the Base Salad
Combine all of the ingredients.
Finish with salt and pepper to taste.
For the Pickle Dressing
Combine all of the ingredients in a 8 oz mason jar with a tight fitting lid. Shake until emulsified. Finish with salt and pepper to taste.
For the Kimchi Dressing
Place all of the ingredients in a blender or food processor and blend until you reach a creamy consistency. Salt and pepper to taste!