Aromatic Garland Chrysanthemum Salad with Pine Nut Tofu Dressing
Chef Jung Ho-young’s Garland Chrysanthemum Salad Recipe from Altoran (Creamy Pine Nut Tofu Dressing)
This dish features nutrient-rich garland chrysanthemum as its star ingredient! Combined with creamy tofu and fragrant pine nuts, and tossed in a specially made pine nut and tofu dressing, this is an incredibly simple yet healthy recipe. Enjoy the fresh, spring-like flavors!
Garland Chrysanthemum & Basic Ingredients
- 150g fresh garland chrysanthemum
- 1 Tbsp coarse salt (for blanching)
Creamy Pine Nut Tofu Dressing
- 150g soft tofu (drained with paper towels)
- 25g roasted pine nuts
- 1 Tbsp sugar
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 3 pinches salt (adjust to taste)
- 150g soft tofu (drained with paper towels)
- 25g roasted pine nuts
- 1 Tbsp sugar
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 3 pinches salt (adjust to taste)
Cooking Instructions
Step 1
Prepare 150g of fresh garland chrysanthemum. Wash it thoroughly and cut into approximately 3-4 cm lengths. Cutting them to a manageable size ensures the dressing coats evenly and makes them easy to eat.
Step 2
Bring a pot of water to a rolling boil. Add 1 Tbsp of coarse salt. First, add the thicker stems of the garland chrysanthemum to the boiling water and blanch for about 1 minute. Then, add the leaves and blanch for a further 30 seconds. Immediately transfer the blanched chrysanthemum to ice-cold water to stop the cooking process. Once cooled, gently squeeze out as much water as possible with your hands. Overcooking will make the chrysanthemum lose its crisp texture, so be mindful of the timing.
Step 3
In a blender or food processor, combine 25g of roasted pine nuts, 150g of the drained soft tofu (about 2 individual packs, e.g., Pulmuone brand), 1 Tbsp of sugar, 1 Tbsp of soup soy sauce (Guk-ganjang), and 3 pinches of salt. Blend until the mixture is smooth and creamy. Taste the dressing and adjust seasoning with more salt or soup soy sauce if desired. Soup soy sauce adds depth of flavor beyond just saltiness.
Step 4
Place the drained garland chrysanthemum (150g) into a mixing bowl. Add about 5 Tbsp of the prepared pine nut tofu dressing. It’s best to start with this amount and add more if needed, as too much dressing can overpower the fresh flavor of the chrysanthemum.
Step 5
Gently toss the garland chrysanthemum with the dressing using your hands. Be careful not to mash the leaves. For an extra touch, you can chop some additional pine nuts and sprinkle them over the top as a garnish. This completes your fragrant and savory garland chrysanthemum salad, which is both visually appealing and delicious. Serve it with warm rice for a delightful meal.
