Peach and today's salad
This refreshing salad is perfect for hot weather. If you can't find radishes, use celery. Be sure to add plenty of black pepper. It also goes well with shrimp, scallops, or crab
How to make it
1
Cut the uikyo into quarters lengthwise
2
[1] Cut off the stem, remove the tough outer skin, and slice perpendicular to the grain
3
Slice the onion perpendicular to the grain and place in a bowl
4
Peel the peaches and cut them into 2mm-wide wedges (cutting the citrus fruit segments towards the seeds) and place them in the bowl in [3]
5
Add the seasonings (A) to the bowl (4) and mix well. Transfer to a serving dish and garnish with green onions
Materials 4 people
-
- Peach firmness is preferable.
- 1 piece
-
- Uikyo
- 200g
-
- Onion
- 1/4
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- 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
[PR]
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