Dynamic and diverse, Vancouver is known for its multi-cultural food scene, which features offerings from around the globe. Now, there is a new restaurant that’s bringing two of the city’s most deeply-rooted immigrant cultures together in one creative and flavor-packed menu. Opened on June 17, the chic Miantiao celebrates the culinary traditions, ingredients, and techniques of Italy and China, highlighting both their individuality and similarities with dishes like a burrata served with scallion pancakes and XO sauce, rigatoni accented by tomatoes, chili, and baijiu liquor, and broccolini with smoked tuna, seaweed, and hot mustard. Of course, there’s also a fresh pasta and noodle bar, and a cocktail list that highlights everything from Campari to carbonated white tea.
Recreate one of these east-meets-west dishes at home with this refreshing endive salad by Miantiao’s Chef de Cuisine, Justin Lee.
Endive Salad with Ginger Scallion Dressing
For the salad
Ingredients:
1 head Red Endive
1 head White Endive
For the ginger scallion dressing
Ingredients:
100g Ginger
100g Green Onion (finely sliced)
80g Onion
250g Grapeseed Oil
50g Soy Sauce
150g White Balsamic Vinegar
freshly grated Parmigiano Reggiano
Method:
Square off your ginger (Tip: save the ginger trim to use later for stock or tea).
Brunoise the ginger, onions, and finely sliced green onions by heating up the oil in a skillet on medium-high until it begins to smoke, then add your perfectly cut ginger and fry for 20 seconds.
Add onions and fry another 10-20 seconds.
Add green onions and take off the heat.
Add liquid seasonings.
When dressing is cooled, dress the red and white endive leaves liberally with the sauce.
Add freshly grated Parmigiano Reggiano to taste.