Chrysanthemum Salad Recipe

Prepare chrysanthemum greens

Wash the chrysanthemum greens thoroughly in cold water to remove grit. Spin or pat dry until mostly dry. Trim any tough stem ends and roughly chop or tear larger leaves so you have about 6 cups loosely packed.

Make garlic-sesame dressing

Peel and finely mince the 2 garlic cloves (or grate on a microplane). In a small bowl, whisk together minced garlic, 1 tablespoon fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon toasted sesame oil, 1 teaspoon light soy sauce, and 1 teaspoon rice vinegar until emulsified. Taste and adjust acidity or salt as needed.

Seasoning and mix-ins

Stir in 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper into the dressing. Add 2 teaspoons toasted sesame seeds and, if using, 2 tablespoons thinly sliced scallions to the dressing and whisk briefly to combine.

Dress the greens

Place the dried chrysanthemum greens in a large bowl. Pour the dressing over the greens in two additions, gently tossing with salad tongs or clean hands to coat evenly but not bruise the leaves. Toss just until the leaves are glossy and lightly dressed.

Add Parmesan and finish

Sprinkle 1 cup grated Parmesan cheese over the lightly dressed greens and toss gently to combine. Taste and add an additional pinch of salt or a squeeze of lemon if desired. The salty, nutty Parmesan will meld with the sesame and garlic.

Serve

Transfer the salad to a serving platter or individual plates. Garnish with an extra 1/2 teaspoon toasted sesame seeds and a small grind of black pepper. Serve immediately so the chrysanthemum greens remain crisp.