Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, crisp potato and shiso leaf salad. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Crisp Potato and Shiso Leaf Salad is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Crisp Potato and Shiso Leaf Salad is something which I have loved my entire life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we have to first prepare a few components. You can have crisp potato and shiso leaf salad using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Crisp Potato and Shiso Leaf Salad:
- Get 160 grams Potatoes
- Get 4 Shiso leaves
- Prepare 1 tsp 〇 Mayonnaise
- Make ready 1 to 3 cm 〇 Japanese mustard (tubed)
- Prepare 1/4 tsp 〇 Sugar
- Get 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’s going to wrap it up with this special food crisp potato and shiso leaf salad recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
