Recipe: Delicious Shungiku (Edible Chrysanthemum) Caesar Salad
Shungiku (Edible Chrysanthemum) Caesar Salad. For Shungiku (Edible Chrysanthemum) salad, I definitely add some Soy Sauce. A little bit of Japanese Mustard or Sesame Oil would be a nice addition. Wash Shungiku (Edible Chrysanthemum) well and blanch in boiling salted water.
Today I bought very fresh one, so I made a salad. Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. You can have Shungiku (Edible Chrysanthemum) Caesar Salad using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Shungiku (Edible Chrysanthemum) Caesar Salad
- You need 100 g of or more Shungiku (Edible Chrysanthemum) Leaves.
- It’s 2 of thick slices Ciabatta Bread *cut into 2cm cubes.
- Prepare 4 of Boiled Eggs.
- You need 1/4 cup of grated OR shaved Parmesan Cheese.
- Prepare of Salt & Freshly Ground Pepper.
- Prepare of ‘My Creamy Caesar Dressing’.
This is a salad green that can be grown in winter and again in spring. The flowers of Shungiku can be dried. The brilliant orange-yellow flowers are also very tasty! Since I'm always looking for additional greens to add to a salad, I thought you might be, too.
Shungiku (Edible Chrysanthemum) Caesar Salad instructions
- Preheat oven or toaster oven to 220C. Place bread pieces on tray. Bake for 5 minutes or until golden and crisp. *I don’t spray oil to the bread..
- Pick all Shungiku 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..
- In a large bowl, combine Shungiku (Edible Chrysanthemum) and grated OR shaved Parmesan Cheese, season lightly with Salt & Pepper, mix to combine. *Find ‘My Creamy Caesar Dressing’ recipe at https://cookpad.com/uk/recipes/8717007-my-creamy-caesar-dressing.
- Arrange the leaves on a serving plate, top with the Croutons, Boiled Eggs and extra Parmesan Cheese and serve..
A couple of years ago I discovered a versatile green known as Shungiku, Edible Chrysanthemum, Garland. Leaves used in salads and stir-fry. Flowers are also tasty and make a nice herbal infusion. Said to be good for your eyes. (Do your own research) Sow early. Also known as garland, edible chrysanthemum, and chop suey greens, Shungiku chrysanthemums have deeply lobed dark-green leaves that resemble the foliage of ornamental Prepare Shungiku Salad: Heat large skillet until hot over high heat.