Crispy Morning Glory Salad: An English Twist

Spring is when green markets burst with lively shoots, and one oddly poetic leafy vegetable called morning glory truly shines. In this vibrant, unique salad, English cooking tradition collides with the earthy spirit of water spinach—a beloved leafy water plant known across Asia as morning glory or “kang kong.” Here, it’s battered in a tempura-inspired, effervescent crust and paired up with punchy British flavors for a distinctly English-flavoured celebration of early morning fields.

History & Inspiration

Morning glory salad naturally nods to the cuisines of Southeast Asia, Thailand in particular—with crisp-fried water spinach served alongside zippy dressings. By reimagining this with a concise English twist, we not only pay homage to globalisation but reprise the British love of fresh, garden fare and sharply-accented mustard dressings (think Ploughman’s lunch invigorated with brightness).

The salad’s lush mix of textures draws inspiration from tempura, yet leans on sunflower oil as a classic English frying fat and brings in English mustard—fiery, earthy, and unmistakably British. The cider vinegar and honey base cheers to English apple abundance, while radishes, chives, and lemon play on the tumbling colours of an English cottage garden.

Technique & Tips

The tempura batter shines thanks to two simple strategies:

• Chilled Sparkling Water: This creates digestive bubbles, resulting in exceptionally airy, crunchy coatings.
• Don’t overmix: A lightly-mixed lumpy batter is key to flakiness.

When frying, always ensure the oil is hot enough—if oil isn’t at 170°C, the greens absorb oil and become soggy. Try to serve immediately, since the batter is most satisfying just out of the pan. Arrange sail-like spikes of battered stems artistically for dramatic presentation.

Ingredient Swaps

• Water spinach can pose availability challenges. Substitute baby spinach, well-dried rainbow chard stems, or even young courgette blossoms for similar texture (though the peppery, mineral snap of “real” morning glory is ideal!).
• English mustard sometimes gives too much punch; swap for wholegrain mustard and add a smidge more honey for gentler heat.

Nutritional & Dietary Notes

Kick-start your lunch with this salad—it’s packed with vitamins (vitamin A, C, iron from morning glory), offers filling fiber and heart-healthy fat, and is completely vegan if honey is swapped for agave syrup.

Unique Twists

Thanks to its early-morning freshness and distinctly British salad dressing, this salad balances innovation and logic—it’s both globally inspired and fully at home in a spring/summer garden party. It’s unique for:

• Marrying crisped vegetables with sharp, fruity English dressings.
• Incorporating culturally iconic mustard for both flavor and a nod to tradition.

Serving Suggestions

“Crispy Morning Glory Salad” serves as a beautiful starter for fancy brunches, Mother’s Day lunches, or surprise picnic side dishes. It also works as an exciting palate cleanser before a roasted fish or simply with fresh sourdough bread and butter.

Final Thoughts

Crispy Morning Glory Salad invites you to crunch into something vibrant, unexpected, and deeply inflected with both Asian vigour and English charm. It works in both smart contemporary and traditional settings—a handful of fried spring greens scattered over a pile of sweet onions and glossy radish, waking up all the taste buds for a delicious day ahead.

Celebrate the garden’s simplicity, but never mistake it for dull these greens, encased in glistening tempura and charged with mustardy sharpness, offer magnificent excitement worthy of any modern gourmet.