Leaf Salad with Umeboshi Dressing

Name: Leaf Salad with Umeboshi Dressing (チコリのサラダと梅ドレッシング)
Prep time: 10 min
Total time: 10 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 4 large red and white witlof (endive); 4 large red and white witlof (endive); 4 g (⅛ oz) katsuobushi (dried bonito flakes); 2 teaspoons light brown sugar; 2 tablespoons sunflower oil; 2 tablespoons rice vinegar; 2 tablespoons umeboshi paste; 2 tablespoons chervil or chives; 2 tablespoons chervil or chives; 4 large red and white witlof (endive); 4 g (⅛ oz) katsuobushi (dried bonito flakes)

チコリのサラダと梅ドレッシング

Preparation info

Serves:
4

Difficulty
Easy
Ready in
10 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

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

Asia
Japan
Side dish
Pescatarian
Gluten-free

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