In a small container, combine the oil, garlic, ginger, and lemon and tangerine zest, and set aside. Place the sesame seeds in an ungreased sauté pan and toast until golden. In a small bowl, combine all the sauce ingredients and set aside. This may be done up to 8 hours before you begin the final cooking steps. Bring 4 quarts of water to a rapid boil. Lightly salt the water, then cook the Salads according to the instructions on the package. When the Salads loses its raw texture but is still slightly firm, remove from the heat and drain. Return the empty Salads pot to the stove over medium-high heat. Add the oil-garlic mixture and sauté until the garlic begins to sizzle but has not browned. Add the sauce and bring to a rapid boil. Add the Salads and sesame seeds. Stir and toss until evenly combined and well heated. Taste and adjust the seasonings, especially for salt. Transfer the Salads to a heated platter or 4 heated dinner plates. Serve at once. Suggested Accompaniments: Pork chops, Cobb salad, and a walnut fudge cake.
Serves 4 as a side dish

From: HOT Salads by Hugh Carpenter and Teri Sandison
Posted By: Chile Head Mailing List
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