Doraji Bam Deulkkae Salad (Bellflower Root, Chestnut & Perilla Salad)
A 4-serving doraji chestnut salad with auto-scaling for easy holiday table planning.
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.
Tips
Nutrition (per serving)
Adjust Servings
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