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Gathered
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Chinese home comfort food — dumplings, noodles, stir-fries, family
Premium five spice — char siu, roast duck, braised pork belly
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Chinese home comfort food — dumplings, noodles, stir-fries, family
Premium five spice — char siu, roast duck, braised pork belly
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Snap apart the individual leaves and wash them well. Give the leaves a shake to dry them off, then trim off the ends and the tops to keep the neat middle section, about 12cm long. Lay down the irregular leafy tops onto your serving plate in a flat layer, then stack the pretty middle sections on top, neatly like a pile of winter logs. Stir the jar of sesame paste to recombine any separated oil on top and sediment at the bottom. Scoop the sesame paste into a small bowl and set aside. In another small bowl, combine the water, soy sauce, vinegar, light brown sugar and the finely minced garlic. Gradually pour the liquid mix into the bowl of sesame paste, stirring as you go, until all the liquid has been added and you get a nicely emulsified, velvety sauce. Pour the sesame sauce across the vegetables, then top with the black and white sesame and spring onions.