Ingredients
ramps
Potato (not too starchy variety, Yukon Gold works fine)
braised pig ears*
soy sauce
rice vinegar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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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
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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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
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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- Cut potatoes into long match sticks and blanch in boiling water for ~1-2 minutes until soft but still slightly crunchy. Rinse with cold water and drain. - Cut ramps crosswise into ~2 inch pieces, half the thicker stem pieces lengthwise. Slice braised pig ears* into thin slices. - toss the potato sticks, ramps and pig ear slices with rice vinegar, a splash of soy sauce, a little bit of sesame oil, thin slices of a small hot pepper, and sprinkle some toasted then grounded szechuan peppercorn. *You can find already braised pig ears sold whole at those Chinatown places with roasted ducks hanging in the window. Or braise your own in a mixture of soy sauce, rice wine, water, a knob of ginger, a few scallions and five spice for ~1 or 1.5 hours. Pig ears don't take on flavor easily, so keep your braising mixture pretty salty and spicy, season your salad accordingly depends on how salty your pig ears are.