Green and white salad

The Home Cooking version

   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table.
shojin-ryori.com.au"

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The bitterness of watercress is delicious either fresh and cooked. In this recipe, I used leek as a substitute for Tokyo shallot (thicker than shallot in Australia), and found leek has sweetness and made the dish even delicious. This is a refreshing salad with bright contrast of green and white.

Preparation:
10 mins
Cooking time:
30 mins
Servings:
4
Calorie:
****kcal
*Australian 1cup=250ml, 1Tbsp=20ml, 1 tsp=5ml

材料

1: 1 Tbsp = 20ml, 1 tsp = 5ml

2: Watercress

3: Leek (or shallot)

For dressing:

5: Salad oil … 3 Tbsp

6: Soy sauce … 2 Tbsp

7: Vinegar … 1 Tbsp

8: Sugar … 2 tsp

9: Lemon juice … 1/3 lemon

Method:

01Remove hard and thick stems from the watercress.
2015-05-09-09.06.55

02Cut leeks in 3cm length, then thinly slice lengthwise. Soak in water and refrigerate. Once it is crisp, remove excess water.
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03 Place watercress and leek in a salad bowl. Add the dressing, mix and serve immediately.

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