At his eponymous Honolulu restaurant, superstar chef Alan Wong makes this version of the classic American salad with baby lettuces instead of iceberg. Terrific Green Salads

April 1999

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Credit: © Petrina Tinslay

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the canola oil, salsa, chile, garlic, sherry and rice vinegars, soy sauce, lemon juice, sesame oil and 1/4 teaspoon each of salt and pepper.

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  • In a medium saucepan of boiling salted water, cook the sugar snap peas until just tender, about 3 minutes. Using a slotted spoon, transfer the sugar snaps to a colander and refresh under cold water; pat dry with paper towels and transfer to a large bowl. Repeat the process with the green beans, broccoli and beets, cooking each vegetable individually until just tender.

  • Add the greens, tomatoes and feta cheese to the bowl. Pour the dressing over the salad, toss well and serve.

Make Ahead

The recipe can be prepared through Step 2 up to 1 day ahead; refrigerate the vegetables and dressing separately and bring to room temperature before assembling the salad.

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