INGREDIENTS (Serves Three to Four people)
|Citrus fruit (Kawachi Bankan citrus mentioned in this article)||1|
|Large petit vert||4|
|White wine vinegar||1 tablespoon|
|Salt||1 pinch (about 1g)|
|Olive oil||1 teaspoon|
First, make the dressing. Pull apart the wedges of the Kawachi Bankan citrus and keep the large wedges on the side to use as toppings later. Squeeze the separated wedges, the juice from when you peeled the citrus, and the juice in the skin, and flavor with the white wine vinegar, salt and honey. You may also add a small amount of chopped skin.
Peel the udo plant. Cut the shaft into 2-3mm thick, 7cm-long strips. Put them quickly through hot water with vinegar and stir with the dressing from step (1) while they are warm. Cool in the refrigerator to let the flavor soak in.
Remove the hard skin and the sheath at the nodes of the asparagus. Chop them into 7-cm lengths.
Wash the rape flowers with water and cut them into 7-cm lengths. If the flowers are open some can be kept on the side as a garnish.
Make-cross-shaped incisions on the bottom of the petit vert.
Boil the asparagus, rape flowers and petit vert until they are at your preferred hardness, and let them cool slightly. Split the large petit vert into 4 pieces along its length.
Cut the tomatoes into bite-sized wedges.
Mix all the ingredients with the udo from step (2) and arrange them on a plate. Sprinkle the rape flower set aside at step (4) on top.
Tips from Yajima, of greengrocer Suika
Adjust the flavor of the dressing using the sourness or sweetness of the citrus you choose. You can use any vegetables you like, like snap garden peas, kidney beans, mushrooms, onions and other beans. If you want a more filling salad, you may also add steamed chicken or uncured ham.
Keep the peeled sheath and the skin of the udo because they can be used for other dishes like tempura.
Recipe courtesy of Ayako Yajima
(Fruit and Vegetable Shop Suika)