| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 3g | 35g |
| sugars | fibre | protein | salt |
| 18g | 10g | 12g | 1.5g |
When it comes to cooking, there’s nothing I treasure more than the lessons passed down to me by my Italian grandparents. There’s something truly special about their approach, be it a classic spaghetti and meatballs, or a less traditional recipe. However, today, I’m excited to share with you a vegetable-based dish I adore which differs from the usual run-of-the-mill Italian cuisine. Meet the Burdock Salad.
An Ode to Health and Flavor
The Burdock Salad is a playground, well, more like a battlefield where different flavors come to life and clash in all the right proportions. It’s a symphony of both sweet and tangy, grounded by the earthy undertones of the burdock roots. As a bonus, this well-rounded dish boasts considerable health benefits, thanks to its brimming cast of nutrient-rich ingredients. The burdock roots themselves, notoriously known for their health benefits, help promote healthy digestion and skin and are loaded with antioxidants. The finished product is both a feast for the eyes and stomach.
Fun to Make and Wonderful to Pair
Fun fact, the Burdock Salad beautifully complements a range of dishes. It’s right at home next to a wood-fired pizza or alongside a hearty lasagna, bridging the gap between my Italian roots and an Asian-inspired palate. It’s a salad that knows no boundaries when it comes to pairing and it truly shines when you taste it with a good glass of Italian white wine.
But, just between us, the real joy lies not just in the eating, but in the making as well. There’s something incredibly therapeutic about peeling the burdock roots, slicing the crunchy bell peppers, or arranging the vibrant berries atop a bed of mixed salad greens. It’s about those little tactile pleasures, the rhythm of a knife against a chopping board, the sprinkle of almonds, the drizzle of sesame oil. Each step is almost hypnotic, all leading towards a final dish that’s a visual masterpiece and a well-spring of delightful flavors, a testament to the charm of home cooking.
In short, Burdock Salad is more than a recipe to me – it’s a new culinary journey infused with old culinary traditions, rich in nutrients that promote a healthy body, and is a visual and tasty treat. Each bite takes me back to the roots of why I fell in love with cooking in the first place.
What You’ll Need
- 3 medium burdock roots
- 1 tablespoon vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- Salt, to taste
- 1 medium carrot
- 1 green apple
- 1 red bell pepper
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1 cup mixed salad greens
- 1 cup cherry tomatoes
- 1/2 cup roasted almonds, chopped
- Juice of half a lemon
- 1/4 cup extra-virgin olive oil
Method
Step One
Start by washing the 3 medium burdock roots and 1 medium carrot under cold water. Then peel them and cut them into thin, long strip shapes.
Step Two
Place the burdock root strips in a bowl of water with 1 tablespoon of vinegar for about 10 minutes. This helps to eliminate its bitterness. Afterwards, drain the burdock root and pat dry with a kitchen towel.
Step Three
In a skillet, heat up 1 tablespoon of sesame oil over medium heat. Then add the burdock root and carrot strips and sauté until softened. This should take roughly 5 minutes.
Step Four
Stir in 3 tablespoons of soy sauce and 2 tablespoons of sugar into the skillet. Let it cook for a few minutes until the sauce thickens and the roots are well coated. Taste and add salt as necessary. Set aside to cool.
Step Five
While the cooked roots are cooling, cut 1 green apple, 1 red bell pepper, and cherry tomatoes into desired sizes. Mix these with the 2 cups of mixed berries and 1 cup of mixed salad greens.
Step Six
Next, prepare the salad dressing. Mix together the juice of half a lemon and 1/4 cup of extra-virgin olive oil. Whisk until well combined.
Step Seven
Toss the salad ingredients together in a large bowl. Then, pour the dressing over the salad, and toss again to combine.
Step Eight
Top the salad with the cooked burdock root and carrot mixture. Then sprinkle over the 1/2 cup of chopped roasted almonds for some added crunch.
Step Nine
The salad is now ready to serve! It can be enjoyed immediately, or refrigerated and served later. Enjoy your homemade and fruitful Burdock Salad.
