autumn｜fruits｜seasonal vegetables｜梨とごぼうの秋サラダ
Autumn Salad with Pear and Burdock
Culinary Workshop - Culinary Art - Sep.2015
Ingredients (Serves 2)
| Pear | 1/2 ... Peel, julienne, soak in salted water, and drain |
| Burdock Root | 50g ... Thinly slice diagonally, soak in water, and drain |
| Sweet Potato & Carrot | As needed ... Cut into shapes using a cutter |
| Red Leaf Lettuce | 40g ... Tear into bite-sized pieces |
| Mizuna (Japanese Mustard Greens) | 40g ... Cut into 3cm lengths |
| Onion | 50g ... Thinly slice, soak in water, and drain |
| Red Cabbage | 1 leaf ... Julienne |
| Radish | 2 ... Thinly sliced |
| Sesame Dressing | As needed (store-bought) |
Procedure
- Deep-fry the burdock root, sweet potato, and carrot in vegetable oil (not included in ingredients) until crispy.
- Arrange the drained vegetables on a plate, place the pear on top, and decorate with the fried burdock. Scatter the sweet potato and carrot pieces. Serve with sesame dressing.