Yum Sum-0 Recipe

Segment and prepare citrus: Using a sharp paring knife, cut off the top and bottom of each citrus fruit. Following the curve of the fruit, remove peel and pith. Over a bowl to catch juices, segment each fruit by cutting along membrane to release individual supremes. Reserve any caught juice for the vinaigrette (about 2–3 tbs). Combine citrus segments in a bowl and gently toss with cucumber and radish. Place mixed salad greens in a large serving bowl or divide between plates.

Make vinaigrette

In a small bowl or jar, combine white soy sauce, rice vinegar, reserved citrus juice, honey, lime juice, grated ginger and garlic, sesame oil, salt and pepper. Whisk or shake to combine. Slowly stream in the neutral oil while whisking (or add to jar and shake) until emulsified; then whisk in the extra-virgin olive oil. Taste and adjust acidity or seasoning. Should be bright, savory-sweet and slightly creamy. Set aside.

Prepare raw shallot ribbons

Separate half of the thinly sliced shallot and place in a small bowl. Toss with a pinch of salt and set aside to mellow while you fry the remainder.

Fry shallots

Heat neutral frying oil in a small saucepan over medium-high heat to 350°F (175°C) if you have a thermometer. If not, test by dropping one thin shallot slice — it should sizzle immediately and turn golden in about 20–40 seconds. Lightly toss the remaining shallot slices with the 2 tsp flour and a pinch of salt (this helps crispness). Working in small batches, fry the shallots until golden brown and crisp, about 20–60 seconds per batch. Use a slotted spoon to transfer to a paper towel-lined plate to drain and cool. Break up any large clumps once cool. Reserve a few whole chips for garnish.

Toast coconut if not already toasted: In a dry skillet over medium heat, add coconut flakes and stir frequently until edges turn golden and aromatic, 2–4 minutes. Remove from pan to cool to stop browning.

Assemble the salad: Drizzle about half of the vinaigrette over the greens, tossing lightly to coat. Add the citrus, cucumber and radish mixture and gently toss again to distribute without breaking segments. Taste and add more vinaigrette if needed (reserve some to finish).

Scatter raw shallot ribbons over the salad, then sprinkle the fried shallots for crisp texture. Add chopped peanuts and toasted coconut flakes evenly across the top.

Finish with microgreens or sliced scallion, cilantro leaves, a light sprinkle of flaky salt, and a final drizzle of any reserved vinaigrette. Serve immediately so fried shallots stay crisp.