The bitter leaves and sweet-and-sour dressing are a perfect palate cleanser. Umeboshi are pickled ume fruit, which are similar to plums or apricots. They are extremely salty and sour, so they’re often used as a condiment or sauce.
Mix the umeboshi paste, vinegar, oil, sugar, katsuobushi and
Cut the bottom off the witlof and separate the leaves. Wash the leaves and drain in a colander.
Mix the dressing and leaves just before serving. Arrange on a plate and sprinkle with the chervil.
© 2020 All rights reserved. Published by Murdoch Books.