Sunday, August 21, 2011

Nourishing Blanched Salad

A blanched salad is a combination of vegetables that are crisp with upward rising energy. During the blanching process the vegetables turn bright colors, due to the water soluble vitamins B and C coming to the surface. Please vary your salad with seasonal vegetables and enjoy it several time a week. Serve this with your favorite dressing or try it with the Orange Umeboshi dressing recipe listed below.

Vegetables waiting to be washed 
Ingredients: 
4 Cups Spring water
1 Cup Summer Squash Cut in 1/2 inch Diagonals
1 Cup Broccoli cut into Florets
1 Cup Leeks sliced in 1 inch Diagonals 
1 Cup of Radishes cut in Halves

Method:
Fill saucepan with Water and bring to a boil
Add Summer Squash and cook for 1 Minute, remove with slotted spoon or Mesh strainer and place on a plate 
Add Broccoli Florets and cook for 2 Minutes, remove with slotted spoon or Mesh strainer and place on a plate to cool
Add Leeks and cook for 1Minutes, remove with slotted spoon or Mesh strainer and place on a plate to cool
Add 1 Tbl of Umeboshi Vinegar to water, bring back to a boil 
Add Radishes and cook for 3 Minutes, remove with slotted spoon or Mesh strainer and place on a plate to cool

Suribachi with Surikogi
Orange Umeboshi Dressing

Ingredients:
2 Oranges
1 Umeboshi Plum 
1 Scallion
 Umeboshi Plums

Method:
Juice the oranges and place in a Blender or Suribachi
Add Umeboshi Plum
Blend or Grind by hand with a Surikogi in your Suribachi 
Once blended add finely sliced Scallion and serve with the Boiled Salad

Optional: You may add a tsp of Toasted Sesame Oil to the dressing during the blending process

Black Sesame Seeds

Presentation:
Place cooled Vegetables in a Bowl and Toss with Dressing and garnish with Black Sesame Seeds


Enjoy!

  

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