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Shungiku (Edible Chrysanthemum) Ponzu Salad
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Chef :
Hiroko ListonShungiku (Edible Chrysanthemum) Ponzu Salad
It is very hard to believe now that I used to hate this vegetable. I hated Shungiku (Edible Chrysanthemum) and never tried to eat it. An Asian grocer next to the supermarket where I usually do my grocery shopping sells Shungiku and they are inexpensive. Today I bought very fresh one, so I made a salad. It was so delicious.
Cooking instructions
* Step 1
Pick all leaves, wash carefully and drain well. A salad spinner is handy to dry the leaves. Tear large leaves in half. *Note: Use thick stems for something else.
* Step 2
In a large bowl, combine grated Garlic, Sesame Oil and Ponzu. Add Shungiku (Edible Chrysanthemum) and Red Onion, mix to combine well.
* Step 3
Sprinkle some Toasted Sesame Seeds and Bacon (*optional) on top.
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