07/21/2015 02:11 EDT | Updated 07/21/2016 05:59 EDT

KOREAN PANTRY: Recipe for perilla leaf and pear salad with rice vinegar dressing

Perilla leaves — also called shiso leaves — have an overpowering flavour, so you want to use them carefully. Here, they accent a fresh and crunchy salad with minty and bitter notes. Also try them whole as a wrap for meats.



Start to finish: 20 minutes

Servings: 2

For the dressing:

1 1/2 tablespoons orange juice

1/2 tablespoon lemon juice

1 tablespoon rice vinegar

1/2 tablespoon white miso

1 teaspoon honey

1 1/2 tablespoons grapeseed oil

1 tablespoon sesame oil

For the salad:

1 romaine lettuce heart or 2 baby romaine lettuce hearts

6 fresh perilla (also called shiso) leaves

1 Asian pear

1 radish, thinly shaved

1/4 cup thinly shaved fennel

1/2 cup cooked and chilled wheat berries

Kosher salt and ground black pepper

In a small bowl, whisk together the orange juice, lemon juice, vinegar, miso and honey until smooth. Slowly drizzle in the grapeseed and sesame oils while whisking vigorously. Reserve until ready to use.

Tear the romaine lettuce leaves and toss in a large bowl. Tear the perilla leaves into small bite-size pieces and add to the bowl. Peel and dice the Asian pear and add. Add the shaved radish, fennel and wheat berries. Add just enough of the vinaigrette to just moisten the salad ingredients. Toss gently, then taste. Season with salt and pepper. Divide evenly between 2 plates. Drizzle a little more vinaigrette around the plate.

Nutrition information per serving: 310 calories; 160 calories from fat (52 per cent of total calories); 18 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 290 mg sodium; 34 g carbohydrate; 6 g fiber; 7 g sugar; 5 g protein.