This Chrysanthemum Greens Salad is a super easy and healthy vegan-friendly recipe to make all year round. Here, beautiful Chrysanthemum greens (shungiku) are lightly blanched and seasoned with roasted sesame oil and salt. The simple dressing brings out the greens' unique herbaceous flavor.
Gather all the ingredients. Place the water in a large pot and bring to a boil.
In a medium bowl, combine the sesame oil and kosher salt. If you enjoy a bit of heat, add a few drops of la-yu (Japanese chili oil). If you want it even spicier, you can also add shichimi togarashi (Japanese seven spice), chili flakes, or chopped dried red chili. Set the dressing aside.
Cut the chrysanthemum greens into pieces 2 inches (5 cm) long. Separate the thick stem pieces from the leafy parts. When the water is boiling, add the salt (for blanching).
Add the thick stem pieces first and cook for 2 minutes (the cooking time varies depending on the thickness of the stems). When they are almost cooked through, add the leafy parts and cook for 30 seconds.
Do not overcook the greens or they will get mushy. Drain the greens into a colander. Run them under cold water and then squeeze out the water. Transfer to the bowl with the dressing.
Toss the greens well in the salad dressing. Sprinkle with the sesame seeds and serve at room temperature or chilled.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.