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Recipe

BURDOCK SALAD

(Japanese)



INGREDIENTS (4 servings):

1 burdock root ("gobo"), vinegar, 100 g bacon (slice), salad oil, 3/4 bunch young spinach ("horenso") leaves, 2 lettuce leaves, 1 celery stalk, 4 radishes
Mayonnaise dressing:1 egg yolk, 1 tablespoon wine vinegar, 1 tablespoon lemon juice, 50 ml salad oil, salt, pepper
HOW TO COOK:
  1. Wash burdock and scrape off thin brown skin with back of knife. Cut into 3 cm matchstick-size pieces, placing them to soak in water-vinegar solution as you cut, to prevent discoloration. Boil for a few minutes in water containing vinegar and drain in colander.
  2. Cut bacon into 2 cm pieces. Heat salad oil in frying pan, add bacon and fry until crisp. Drain on paper towels.
  3. Wash spinach and tear some into bite-size pieces (remaining whole leaves will be arranged on serving plate).
  4. Tear lettuce into same size as spinach.
  5. Cut celery into 3 cm matchstick-size pieces, about the same size as burdock.
  6. Cut radishes in a decorative way (for example, like a flower).
  7. Mix ingredients for mayonnaise dressing in bowl, add (1) to (5) and toss together.
  8. Arrange whole spinach leaves on serving plate, place (7) atop them and decorate with (6).
Nutritional value
calories: 268 kcal, protein: 6.6 g, fat: 22.2 g, carbohydrate: 8.8 g, fiber: 1 g, calcium: 58 mg, iron: 2.3 mg, sodium: 235 mg, potassium: 574 mg, vitamin A: 768 IU, vitamin B1: 0.21 mg, vitamin B2: 0.18 mg, vitamin C: 39 mg, salt: 0.8 g


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