Bamboo salad tailored
A dish that allows you to enjoy the texture of various vegetables all at once
How to make it
1
Cut the bamboo shoots in half lengthwise, then cut the base into thin strips and slice the soft tip into 8mm wide strips
2
Boil the broad beans in salted water and peel them once they have cooled down
3
Remove the strings from the butterbur, boil it in salted water with the urui, then place it in ice water and cut it into 4cm pieces. Cut the thicker parts in half lengthwise to make them the same thickness
4
Cut the tomatoes into 1cm cubes
5
Place ①, ②, ③, and ④ all in a bowl, add the finely chopped kinome and A, mix well, and serve on a plate
Materials 2 people
-
- Bamboo shoots 80g
- 1 piece
-
- Fra beans
- 70g
-
- Butterbur sprouts 60g
- Two
-
- Urui 30g
- Two
-
- 60g tomatoes
- 1 piece
-
- Tree buds
- 20 sheets
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 3/2 tbsp
-
Olive Oil
-
- salt
- A little
-
- Pick it
- A little
-
- Balsamic Vinegar
- 10㏄
-
- White wine vinegar
- 5㏄
-
- Lemon juice
- 10㏄
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
