Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, crisp potato and shiso leaf salad. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
It's easy to make and enjoy Japanese leaves with tasty sesame dressing! I've grown shiso(oba) and mizuna in my garden this year. Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste that I could describe Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded.
Crisp Potato and Shiso Leaf Salad is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Crisp Potato and Shiso Leaf Salad is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook crisp potato and shiso leaf salad using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Crisp Potato and Shiso Leaf Salad:
- Get 160 grams Potatoes
- Get 4 Shiso leaves
- Make ready 1 tsp 〇 Mayonnaise
- Make ready 1 to 3 cm 〇 Japanese mustard (tubed)
- Get 1/4 tsp 〇 Sugar
- Make ready 1 Salt and pepper
- Prepare 1 tsp Extra virgin olive oil
Shiso is becoming more popular in Western countries and after tasting it for yourself, you'll understand why! Choose your first shiso recipe to try here. This river salmon is bursting with flavor all on its own, but in this recipe, it's been paired with a black and white sesame seed tuile, karasumi, and shiso. Minty, peppery, grassy shiso turns your go-to salad into something a little unexpected for an end-of-summer change of pace.
Instructions to make Crisp Potato and Shiso Leaf Salad:
- Boil a full pot of water. Cut potatoes into ultra thin strips and immerse them in a bowl of water to remove the starchiness. Julienne the shiso leaves.
- Boil the potatoes briefly for 20-30 seconds, drain and rinse in chilled water.
- Mix in the 〇 ingredients.
- After thoroughly removing excess water from drained potato slices, add the mayonnaise mixture and stir.
- Add salt and pepper to taste, and toss with olive oil and shiso leaves.
- Plate on a serving dish.
I have a pretty consistent summer salad repertoire: raw crunchy-sweet corn, sliced right off the cob; spicy radishes; juicy tomatoes, crisp cucumbers, and tangy feta cheese. The shiso leaf (which tastes like a mix of mint, basil, and anise) adds a really lovely note, but don't worry if you can't find it; these rolls are still delicious without. We're on board with pretty much anything wrapped in nori, so it's no surprise we fell hard for these salad rolls. It also includes shiso leaves, daikon, sake, and radish sprouts – plus a flurry of deep-fried tempura crumbs for crunch. We love potatoes around our place!
So that is going to wrap it up for this special food crisp potato and shiso leaf salad recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
