Nourishing Blanched Salad

A blanched salad is a combination of vegetables that are crisp with upward rising energy. During the blanching process the vegetables turn bright colors, due to the water soluble vitamins B and C coming to the surface. Please vary your salad with seasonal vegetables and enjoy it several time a week. Serve this with your favorite dressing or try it with the Orange Umeboshi dressing recipe listed below.

Vegetables waiting to be washed 

Ingredients: 

4 Cups Spring water

1 Cup Summer Squash Cut in 1/2 inch Diagonals

1 Cup Broccoli cut into Florets

1 Cup Leeks sliced in 1 inch Diagonals 

1 Cup of Radishes cut in Halves

Method:

Fill saucepan with Water and bring to a boil

Add Summer Squash and cook for 1 Minute, remove with slotted spoon or Mesh strainer and place on a plate 

Add Broccoli Florets and cook for 2 Minutes, remove with slotted spoon or Mesh strainer and place on a plate to cool

Add Leeks and cook for 1Minutes, remove with slotted spoon or Mesh strainer and place on a plate to cool

Add 1 Tbl of Umeboshi Vinegar to water, bring back to a boil 

Add Radishes and cook for 3 Minutes, remove with slotted spoon or Mesh strainer and place on a plate to cool

Suribachi with Surikogi

Orange Umeboshi Dressing

Ingredients:

2 Oranges

1 Umeboshi Plum 

1 Scallion

 Umeboshi Plums

Method:

Juice the oranges and place in a Blender or Suribachi

Add Umeboshi Plum

Blend or Grind by hand with a Surikogi in your Suribachi 

Once blended add finely sliced Scallion and serve with the Boiled Salad

Optional: You may add a tsp of Toasted Sesame Oil to the dressing during the blending process

Black Sesame Seeds

Presentation:

Place cooled Vegetables in a Bowl and Toss with Dressing and garnish with Black Sesame Seeds

Enjoy!