Summer Squash Salad With Umeboshi Vinaigrette Recipe
Japanese pickled plums (umeboshi) and salt-brined cherry blossoms add a tart, floral zip to this showstopping side dish.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saveur.com.
Cooking tools:
- Mandoline
- Mason jar
- Fine-mesh strainer
- Mixing bowl
- Airtight container
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 1 cup white balsamic vinegar
- ¼ cup bonito flakes
- 2 Tbsp. shiro shoyu
- 1 Tbsp. salted sakura blossoms, rinsed and squeezed dry
- 2¼ tsp. sugar
- 10 umeboshi, pitted and finely chopped
- One 3- by 2-in. piece kombu, cut into 1-in. pieces
- 5 firm plums, such as greengage
- 5 medium pattypan squash, ends trimmed
- 4 medium zucchini, ends trimmed
- 10 shiso leaves, torn
- 8 salted sakura leaves, rinsed, squeezed dry, and torn
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Umeboshi Daikon Salad
saratogaoliveoil.com
Sakura Blossom Sashimi Salad with Yuzu-Miso Vinaigrette
recipeboxai.app
Grilled Summer Squash Salad
saveur.com
A refreshing and light summer salad featuring vibrant summer squash.
michiganplum.org
How to make Summer Squash Salad With Pickled Currants Recipe
slurrp.com
Winter Vegetable Salad with Pomegranate & Roasted Squash Vinaigrette
recipeland.com
Sunshine Squash Salad
plantbasedcooking.com
Summer Salad with Strawberry Basil Vinaigrette
saratogaoliveoil.com