Korean Crown Daisy Salad

"This salad is made with a popular Korean green called crown daisy (sukkgat) also known as chrysanthemum leaves .Crown daisy leaves have a hearty texture but a mild flavor and are eaten throughout Asia and parts of the Mediterranean.The leaves have been used in folk medicine as a tonic for the liver,blood,and intestines and to control anemia and high blood pressure.You could substitute any lettuce or greens of your choice in this recipe.I find that 2 teaspoons of Asian fish sauce makes an acceptable substitute for the anchovy if not available."
 
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Ready In:
30mins
Ingredients:
9
Yields:
3 1/2 cups
Serves:
4-6
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ingredients

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directions

  • Wash and dry crown daisy leaves.Tear into bite sized pieces.
  • Slice green onion as thinly as possible;peel,crush ,and mince garlic;work the salted anchovy into a smooth paste with the blade of your knife.Mix with all of the remaining ingredients.
  • Toss dressing with leaves and chill for 20 minutes for the flavors to develop.
  • Serve cold or at room temperature.

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