Recipe: Crofton on Wells Wilted Asian Greens with Toasted Sesame Seeds and Mango

WILTED ASIAN GREENS WITH
TOASTED SESAME SEEDS AND MANGO

FOR THE DRESSING:
1/4 cup water
1/4 cup tamari*
2 tablespoons rice wine vinegar
2 tablespoons mirin (rice wine)
1 tablespoon sesame oil
1 teaspoon vegetable oil
FOR THE SALAD:
1 clove garlic, minced
6 cups mixed Asian greens
1 mango, pitted, peeled, julienned
1/4 red onion, thinly sliced
toasted sesame seeds** (for garnish)

Whisk together water, tamari, vinegar, mirin and sesame oil in small bowl. Set aside.

Heat vegetable oil in medium saucepan over medium heat. Cook garlic 1 minute. Add vinaigrette mixture; heat 2 minutes.

Toss greens, mango and onion in large serving bowl. Pour warm dressing over salad; sprinkle with toasted sesame seeds to taste.

*Tamari can be found in the Asian section of many grocery stores or at Asian markets.

**To toast sesame seeds, heat seeds in small dry pan, stirring often, until lightly browned. Immediately remove seeds from pan to stop cooking.

Servings: 6
Adapted from chef Suzy Crofton of Crofton on Wells
Source: Krisitin Eddy, Chicago Tribune, February 17, 1999