Leaf Salad with Umeboshi Dressing

チコリのサラダと梅ドレッシング

banner

Preparation info

  • Difficulty

    Easy

  • Serves:

    4

Appears in

Japanese Food Made Easy

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 ( 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.