Recipe: Gochujang Balsamic Viniagrette

So I have recently become a kale fanatic – I love the green leafy crisp texture and the nuttiness of the vegetable – I tend to blanch it before putting it in a salad because it is a little bitter.

I tweeted about the gochujang balsamic vinaigrette I used for my salad today, because, well, I’m Korean. And I love gochujang.

so this recipe is for @marianne2679

oh and for those of you who don’t know, gochujang is a korean red pepper paste that is tangy with a hint of sweetness.

Gochujang Balsamic Viniagrette

3 tbsps gochujang
2 tbsps whole grain dijon (I used Maille)
3 tbsps extra virgin olive oil
2 tbsps grated pecorino romano
salt and pepper to taste

Mix all the ingredients with a hand blender or fork or whatever is most convenient until it is all well combined.

Top your salad!