Name: Leaf Salad with Umeboshi Dressing
Ingredients: dried bonito flakes; light brown sugar; katsuobushi; rice vinegar; sunflower oil; umeboshi paste; chervil; chives; red witlof; white witlof; endive

Aya Nishimura

Leaf Salad with Umeboshi Dressing

チコリのサラダと梅ドレッシング

Preparation info

Difficulty
Easy
Serves:
4

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

Preparation: 10 Minutes

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.

Ingredients

Fresh

4 large red and white witlof (endive)
2 tablespoons chervil or chives

Pantry

2 tablespoons umeboshi paste
2 tablespoons rice vinegar
2 tablespoons sunflower oil
2 teaspoons light brown sugar
4 g (⅛ oz) katsuobushi (dried bonito flakes)

Method

Mix the umeboshi paste, vinegar, oil, sugar, katsuobushi and 2 tablespoons water together.

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.