Bellflower Root, Chestnut & Perilla Salad
Blanched doraji retains a clean, mild bitterness that pairs with the warm sweetness of boiled chestnuts and the cool juiciness of Korean pear. Ground perilla seeds coat everything in a nutty, toasty layer that softens the root's edge. The dressing balances apple cider vinegar's acidity with honey, and olive oil smooths the transitions between ingredients. Both chestnuts and bellflower root peak in autumn, making this salad most flavorful during that season.
Adjust Servings
Instructions
- 1
Shred bellflower root, soak in salted water for 10 minutes, then rinse to reduce bitterness.
- 2
Blanch bellflower root for 40 seconds, shock in cold water, and squeeze dry.
- 3
Julienne pear and quarter chestnuts to keep texture.
- 4
Whisk vinegar, honey, olive oil, perilla powder, and salt into a smooth dressing.
- 5
Combine bellflower root, pear, chestnuts, and baby greens; toss with dressing.
- 6
Plate and serve within 5 minutes for maximum crunch.
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