Romaine Chop Salad with Kimchi Vin

Romaine Chop Salad with Kimchi Vinaigrette

When it comes to romaine salads, I can be pretty basic — which is to say that I LOVE LOVE LOVE Caesar salad. It doesn’t even have to be a great version. As long as there is crunchy romaine, garlicky dressing, and plenty of parm, I’m basically set. Which is to say - this salad started its life as a Caesar to which I added kimchi. Fortunately, that didn’t work out as well on the plate as it did in my mind.

This sent me back to the drawing board for a better way to incorporate the kimchi flavor - and behold, a kimchi vinaigrette. Once the greens were paired with this umami bomb of a dressing, I started to layer on the other flavors. Honeycrisp apples, for sweetness and crunch - and as a placeholder for the next time, when I plan to use Asian pear. Shredded chicken for a protein boost. Fresh avocados for a creamy texture and counterpoint to the lettuce and apples. Roasted sweet potatoes brought a slightly charred note and slightly chewy bite. I finished it all off with a drizzle of Kewpie mayonnaise because Kewpie + kimchi is like peanut butter and jelly. They just belong together.

A note on the kimchi vinaigrette: kimchis vary widely. And since kimchi is a living product, even the same brand can have some variation jar to jar. All of this is to say - take the recipe as a guideline, and be prepared to add fish sauce if the dressing seems low on umami, or a little extra oil to round everything out if the flavor is too intense.

KIMCHI VINAIGRETTE INGREDIENTS

• 1/2 cup cabbage kimchi

• 1 tablespoon sherry vinegar

• 1 tablespoon soy sauce

• 1-2 tablespoons water (depending on the liquid in the kimchi)

• 1/4 cup grapeseed oil

• salt to taste

• fish sauce, as needed

METHOD

1. Place all kimchi, sherry vinegar, soy sauce, and 1 tablespoon water in a blender and blend until smooth. Add an additional tablespoon of water if the mix is too dry to blend fully.

2. With blender running, stream in oil to form the emulsion for the vinaigrette. Season to taste with salt, and fish sauce if needed.

ROMAINE CHOP INGREDIENTS

• 1 small head romaine, sliced into 1” ribbons and washed

• 1 cup cooked, shredded chicken

• 1/2 honeycrisp apple, sliced thinly

• 1/4 cup Kimchi Vinaigrette

• 1/2 avocado, diced

• 1/2 cup roasted sweet potatoes

• 1 tablespoon Kewpie mayonnaise

METHOD

1. In a large bowl, toss romain, chicken, and apples with kimchi vinaigrette until evenly coated.

2. Top with avocado and roasted sweet potatoes, then drizzle with Kewpie.