Chinese Broccoli Salad
A simple Cantonese-style cold dish: blanched Chinese kale served with salad dressing for a refreshing appetizer.
Ingredients
fresh gai lan (rinsed)
300 g
salad dressing or salad seasoning mix (to drizzle over the gai lan)
to taste
vegetable oil (to drizzle over the gai lan)
a pinch
Instructions
1
Blanch the gai lan
Rinse the gai lan thoroughly, blanch in boiling water briefly, remove and cool under cold running water, drain excess water and set aside.
2
Plate the dish
Cut the blanched gai lan into long segments, or arrange whole stalks neatly on a serving plate, drizzle with a small amount of vegetable oil, top with salad dressing, and serve.
