New onion and snap pea salad
Ingredients (for 2 people)
- 1/4 spring onion
Leafy vegetables such as lettuce: moderate amount
- Snap peas: 8 stalks
Prosciutto: 6 slices
- Boiled eggs: 2
Cherry tomatoes: 3
- [Dressing] New onion: 3/4
[Dressing] Carrots: 50g
- [Dressing] Olive oil: 60cc
[Dressing] Apple Vinegar: 40cc
- [Dressing] Yuzu & Honey: 30cc
[Dressing] Salt: 1/2 teaspoon
- [Dressing] Grated garlic: 1/2 teaspoon
[Dressing] Black pepper: a little
How to make it
1For the dressing, roughly chop 3/4 of a spring onion and carrot.
Soak the onions in water for about 5 minutes and drain.
Place all the dressing ingredients in a blender and blend.
2Thinly slice the remaining onion, soak in water, and drain.
Remove the strings from the snap peas, boil briefly and then rinse in cold water.
Tear leafy vegetables into bite-sized pieces with your hands.
Cut the boiled eggs into 4 equal parts lengthwise. Cut the cherry tomatoes in half.
3Place ② in a serving dish, top with the prosciutto, and pour plenty of 【Dressing】 on top.
4[Tip:]
If the new onions are very bitter, rub them with salt (not included in the recipe) and soak them in water.