KIMCHI DRESSING:
⅓ cup kimchi
⅓ cup avocado oil
2 tbsp rice vinegar
1 tbsp maple syrup or honey
1 tbsp sesame oil
1 clove garlic
1 (½-inch thick) slice ginger
1 Thai chili
1 tbsp toasted sesame seeds
SALAD INGREDIENTS:
4 eggs
6 cups Mucci Farms Naked Leaf Living Lettuce leaves
2 cups shredded red cabbage
1 Asian pear, diced
1 large carrot, julienned
4 radishes, thinly sliced
2 green onion, julienned
Sesame seeds to garnish
Make Kimchi Dressing: In a blender cup, add kimchi, oil, vinegar, maple syrup, sesame oil, garlic, ginger, and chili. Blend until smooth. Stir in sesame seeds.
Bring a small pot of water to a boil. Add eggs and cook 7 minutes for jammy yolks. Drain and submerge in cold water. Once cooled, peel and quarter eggs.
Arrange lettuce in a large serving bowl or platter. Top with red cabbage, pear, carrot, radish and green onion. Top with eggs and sesame seeds.
Serve with kimchi dressing.
