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!