Dallae Shrimp Citrus Millet Salad
Blanched cocktail shrimp bring a firm, bouncy bite to this Korean grain salad, where dallae (wild chive) adds a sharp, garlicky kick and tangerine segments contribute bright juice. Millet is cooked until fluffy and forms the base, giving the dish body without heaviness. A dressing of yuzu syrup and white wine vinegar tames any fishiness while amplifying the wild chive's pungency. Arugula rounds out the bowl with a peppery undertone, and the salad is at its best in spring when dallae is in season.
Adjust Servings
Instructions
- 1
Rinse millet, simmer with double the water for 12 minutes, then cool.
- 2
Blanch shrimp in lightly salted boiling water for 2 minutes and cool.
- 3
Cut dallae into 4 cm lengths and soak thinly sliced red onion briefly to mellow it.
- 4
Peel the tangerine and segment, removing excess pith.
- 5
Whisk yuja marmalade, vinegar, olive oil, and salt into a dressing.
- 6
Combine arugula, dallae, millet, shrimp, and citrus; toss with the dressing.
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