Easy Chrysanthemum Greens Salad

1. Gather all the ingredients. Place 6 cups water in a large pot and bring to a boil.
2. In a medium bowl, combine 2 tsp toasted sesame oil and ¼ tsp Diamond Crystal kosher salt. If you enjoy a bit of heat, add ⅛ tsp 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.
3. Cut ½ lb shungiku (chrysanthemum greens) into pieces 2 inches (5 cm) long. Separate the thick stem pieces from the leafy parts. When the water is boiling, add 1 tsp Diamond Crystal kosher salt.
4. To the boiling water, 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.
5. 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.
6. Toss the greens well in the salad dressing. Sprinkle with ½ tsp toasted white sesame seeds and serve at room temperature or chilled.

To Serve

1. Chrysanthemum Greens Salad is a refreshing side dish that complements many main dishes such as Bulgogi (Korean Grilled Beef), Miso Salmon, Nikujaga (Japanese Meat and Potato Stew), Kinpira Renkon (Stir-Fried Lotus Root), and Beef Udon.

To Store

1. 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.