Peach and today's salad
How to make it
1
Cut the uikyo into 1/4 length.
2
Remove the slits from [1], remove the hard skin on the outermost part, and slice it at right angles to the fibers.
3
Slice the onions at right angles with the fibers and place in a bowl.
4
Peel the peaches, cut 2mm wide combs (slicing the citrus clusters towards the seeds) and place in a bowl of [3].
5
Put the seasonings from A. in the bowl of [4] and garnish the serving bowl with a generous amount of assortment.
Materials 4 people
-
- A peach- hard one is desirable
- 1 piece
-
- Uikyo
- 200g
-
- Onion
- 1/4
-
[A]
- Olive oil
- 1 tablespoon
-
- Honey
- 1 tablespoon
-
- Lemon juice
- 1/2 pieces
-
- White wine vinegar
- 1 tsp
-
- salt
- 1/2 tsp
-
- Coarsely smelt black pepper
- Appropriate amount
-
- Asatsuki small cut
- 1 tablespoon
