Summer Squash Salad With Umeboshi Vinaigrette Recipe | Saveur
Japanese pickled plums (umeboshi) and salt-brined cherry blossoms add a tart, floral zip to this showstopping side dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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
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