Culinary Workshop - Culinary Art - Sep.2018
Ingredients (Serves 2-3)
| Japanese pear | 100g ... Cut into 6cm long julienne strips, rinse in salted water, drain, and pat dry. |
| Daikon radish | 100g ... Cut into 6cm long julienne strips, rinse in cold water, and pat dry. |
| Myoga (Japanese ginger) | 1 piece ... Slice thinly lengthwise, rinse in cold water, and pat dry. |
| Mizuna (Japanese mustard greens) | 100g ... Cut into 4cm lengths. |
| Goji berries | 12 berries ... Soak in water to rehydrate. |
| Kabosu (Japanese citrus) | 1 piece ... Thinly slice a few for garnish, and squeeze the rest for juice. |
Dressing
| Olive oil | 1 1/2 tbsp |
| Vinegar | 2 tbsp |
| Kabosu juice | 1 tbsp |
| Grated garlic | A pinch |
| Minced onion | 1 tsp |
| Salt | 2/3 tsp or more |
| Pepper | A pinch |
Instructions
- Mix the vinegar, kabosu juice, garlic, onion, salt, and pepper. Gradually add the olive oil while stirring to make the dressing.
- Gently toss the Japanese pear, daikon radish, myoga, and mizuna together. Plate the mixture, garnish with kabosu slices and goji berries, and serve with the dressing on the side.