I found this great recipe for Russian-Korean salad dressing on the Immigrant’s Table and was immediately sold on all the garlic and cayenne pepper. If you’ve never tried Russian-Korean dressing, you need to get on it ASAP. It’s spicy, sweet, garlicky amazingness and likely to become a staple dressing in my fridge.
I opted to use parsnips in this dish since I happened to have them on hand — I ordered a beautiful organic bunch of them in my SPUD box last week and was looking to experiment.
Quick Sauteed Parsnips with Raw Pear and Russian-Korean Dressing
- 1/2 cup chopped scallions
- 1 large sliced parsnip
- 1 pear
- 4 radishes
- 1/4 cup toasted squash seeds
- 1/2 cup microgreens
- 3 minced garlic cloves
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 1 pinch ground coriander seeds
- 1-2 pinches cayenne pepper
- 1/2 tablespoon honey or agave syrup
- Fresh ground salt and pepper
In a small bowl, whisk together the garlic, vinegar, oil, spices and syrup. Season to taste with salt and pepper and refrigerate until ready to use. Set a frying pan over medium heat, add a splash of oil and the chopped scallions. Sautee for 3-5 minutes or until the onions are soft and fragrant, add the sliced parsnip and toss for about 30 seconds, just until coated and slightly warmed. Remove from pan and set aside. Using a mandoline, shave the radishes into thin sections and spiralize or slice the pear into matchsticks.
When plating, start with a bed of microgreens and top with the desired amount of sliced radish and pear. Add the sauteed parsnip and garnish with toasted squash seeds and a generous drizzle of Russian-Korean dressing. Enjoy!