This post is a part of a series I call Lovely Lady Lunch–where I take time, once a week, to make myself a real lunch. On the side, I might read a book, flip through a magazine, or watch something on YouTube. The idea is to enjoy a delicious lunch and just take a minute in the middle of the day to chill. I encourage you to share your lovely lady lunches on media using the tag #lovelyladylunch!
There are a few items that I have in my freezer at all times, like butter (for obvious reasons), fruit (smoothies!), a ridiculous pile of bananas (for bread), and potstickers. Sometimes the dumplings are homemade (like these Kale, Apple, & Pork Potstickers) but, if we’re being honest, often times they’re store bought (I like Bibigo and Trader Joes versions). Regardless of whether I make or buy them, those savory little dumplings come to the rescue often and a lot of the time I turn them into a savory, crispy-chewy topping for a salad. My favorite dip-turned-dressing for them is this super easy gochujang number. At once it’s sweet, spicy, salty, tangy, funky, and nutty. It’s the perfect drizzle for this dish. Aside from being totally delicious, this salad comes together in 15 minutes or less. Perfect for #lovelyladylunch dates with your netflix queue/book/magazine/etc.
- 7 potstickers (frozen or homemade)
- 2 teaspoons grapeseed oil, or other neutral oil
- ⅓ cup water
- 2 cups baby spinach leaves
- ¼ cup thinly sliced cucumber
- thinly sliced red onion (optional)
- 1 tablespoon gochujang (Korean fermented chile paste)
- 2 teaspoons red wine vinegar
- 2-3 teaspoons honey
- 1 teaspoon toasted sesame oil
- sesame seeds
- Drizzle the grapeseed oil into a nonstick skillet with a lid and place the potstickers on top. Add the water and bring to a boil, turn the heat down to a simmer and cover with the lid. Cook for about 7-10 minutes, or until the water has mostly evaporated, remove the lid and continue to cook until all of the water has evaporated and the potstickers crisp up and become golden brown on the bottom. Remove from the heat and arrange the potstickers over the salad and drizzle with the dressing.
- While the potstickers cook, assemble the salad and make the dressing. Arrange the spinach, cucumber, and red onion in a dish. Whisk the gochujang, vinegar, honey, and sesame oil together in a small bowl, taste and adjust the ingredients to your preference. Drizzle the dressing over the potstickers and salad, sprinkle with sesame seeds.
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