Burdock Root Salad
HB-16784 · Hand-built original · Korean
Ribbons of blanched burdock root are dressed in a nutty black sesame, honey and mayonnaise sauce. Served over baby leaf greens, the salad is earthy, creamy and lightly sweet.
KoreanSaladVegetarianGluten-freeDairy-freeEgg-free
Main ingredient: burdock root
Pairs well with: steamed rice, miso soup, grilled fish, pickles
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 7.1 oz burdock root
- 5 tablespoons black sesame seeds
- 1 tablespoon honey
- 2 tablespoons mayonnaise
- 2 tablespoons water
- 1 tablespoon vinegar
- salt, a little
- baby leaf greens, as needed
Method
- Shave the burdock root into long ribbons with a vegetable peeler and hold the ribbons in water with the vinegar mixed in to keep them pale.
- Blanch the burdock ribbons in boiling water for 2 to 3 minutes, then refresh them in cold water and drain thoroughly.
- Grind the black sesame seeds in a mortar until they release their oil and turn fragrant.
- Stir the ground sesame together with the honey, mayonnaise, water, vinegar and a little salt to form a thick black sesame dressing.
- Coat the drained burdock ribbons evenly with the dressing, turning them gently so the ribbons stay whole.
- Arrange the baby leaf greens in a serving bowl and mound the dressed burdock over them.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).