How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lettuce And Chive Salad, Korean Style (Mark Bittman)?

You need 9 ingredients. The key ingredients include: 2 tablespoons dark sesame oil, 1/2 teaspoon hot red pepper flakes (to taste), 2 tablespoons soy sauce, 1 tablespoon rice vinegar (or other mild vinegar), and more.

Is Lettuce And Chive Salad, Korean Style (Mark Bittman) suitable as salads?

Yes, Lettuce And Chive Salad, Korean Style (Mark Bittman) falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Lettuce And Chive Salad, Korean Style (Mark Bittman)?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lettuce And Chive Salad, Korean Style (Mark Bittman) Recipe

Name: Lettuce And Chive Salad, Korean Style (Mark Bittman)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons dark sesame oil; 1/2 teaspoon hot red pepper flakes (to taste); 2 tablespoons soy sauce; 1 tablespoon rice vinegar (or other mild vinegar); 1/2 teaspoon minced garlic; 1 teaspoon sugar; 8 ounces chives (2 large bunches); 4 cups tender lettuce (or mixed lettuces); 1 tablespoon toasted sesame seeds

Lettuce And Chive Salad, Korean Style (Mark Bittman) – a delicious recipe with dark sesame oil, hot red pepper, soy sauce, rice vinegar, garlic, sugar. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 tablespoons dark sesame oil
1/2 teaspoon hot red pepper flakes (to taste)
2 tablespoons soy sauce
1 tablespoon rice vinegar (or other mild vinegar)
1/2 teaspoon minced garlic
1 teaspoon sugar
8 ounces chives (2 large bunches)
4 cups tender lettuce (or mixed lettuces)
1 tablespoon toasted sesame seeds

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
104 kcal
Category
Salads

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Lettuce And Chive Salad, Korean Style (Mark Bittman)

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