Bellflower Root, Chestnut & Perilla Salad
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Bellflower root and chestnuts both come into season in autumn, and this salad puts the lingering bitterness of lightly blanched root next to the soft, crumbly sweetness of cooked chestnut.
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Julienned Korean pear adds cool juice, and a cider vinegar dressing thickened with plenty of ground perilla seed ties everything together with a nutty, toasty aroma. Quartering the chestnuts lengthwise keeps them in chunky pieces that stand out, yellow against the white root and pear.
Ingredients
Instructions
- 1
Shred 180 g bellflower root and soak in salted water (2 cups water plus 1 tsp salt) for 10 minutes to remove bitterness.
Rinse clean in cold water.
- 2
Blanch bellflower root in boiling water for 40 seconds, then plunge into ice water.
Squeeze firmly to remove all moisture.
- 3
Peel 140 g pear and julienne into 0.3 cm strips.
Quarter 120 g cooked chestnuts lengthwise to maintain a satisfying bite.
- 4
Combine 1.5 tbsp apple cider vinegar, 1 tbsp honey, 2 tbsp olive oil, 2 tbsp ground perilla seeds, and 0.5 tsp salt.
Stir until the perilla fully incorporates into a smooth dressing.
- 5
Combine bellflower root, pear, chestnuts, and 100 g baby greens in a large bowl.
Add dressing and toss gently until everything is evenly coated.
- 6
Plate and serve within 5 minutes.
Waiting longer causes doraji to release moisture and the baby greens to wilt.
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