Tuesday, 14 February 2017

Japanese salad recipe.

I love a dish made entirely of vegetables. It is much easier with a Japanese mandolin; you can buy a good one at Divertimenti.

For the salad:
2 spring onions
6-7 radishes (or Daikon - white radish)
1 carrot (or a green pea)
1 small potato
1 stick celery
75g (2¾oz) mangetout (a flat-podded variety of pea)

For the dressing:
3 tbsp sesame seeds, toasted and ground
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp olive oil
black pepper

Using a knife, cut each spring onion into three crosswise, then cut into fine strips lengthways.
Cut the rest of the vegetables into the finest possible batons, ideally with a mandolin, and place in separate bowls of water with a couple of ice cubes in each.
Take the mangetout from their bowl and plunge into boiling salted water for five seconds, then return to the iced water.
When you are ready to eat, drain all the vegetables and arrange in piles on a serving dish.
Mix the dressing ingredients together in a small bowl.
Diners then help themselves to salad and spoon over the dressing.

Japanese salad recipe - Telegraph: "Japanese salad recipe"
Живи вкусно, живи легко - Классический Салат из белой редьки:
"Редьку натереть, продержать в ледяной воде 2-3 часа. Затем откинуть на сито, отжать. Посолить, добавить лук любой, нарезанную кинзу, и заправить растительным маслом."
'via Blog this'

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