Shungiku (Edible Chrysanthemum) Caesar Salad

Name: Shungiku (Edible Chrysanthemum) Caesar Salad
Yield: 4 servings
Cuisine: British
Ingredients: 100 g or more Shungiku (Edible Chrysanthemum) Leaves; 2 thick slices Ciabatta Bread *cut into 2cm cubes; 4 Boiled Eggs; 1/4 cup grated OR shaved Parmesan Cheese; Salt & Freshly Ground Pepper; ‘My Creamy Caesar Dressing’

Hiroko Liston @hirokoliston

Melbourne, Australia

If you can’t find Shungiku (Edible Chrysanthemum), try mix of Spinach & Rocket, or other salad vegetables that have strong flavour. I think they taste much better than lettuces. You can use your own Caesar Dressing, but why don’t you try ‘My Creamy Caesar Dressing’ which suits the flavour of Shungiku so well.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

100 gor more Shungiku (Edible Chrysanthemum) Leaves
2thick slices Ciabatta Bread *cut into 2cm cubes
4Boiled Eggs
1/4 cupgrated OR shaved Parmesan Cheese
Salt & Freshly Ground Pepper
‘My Creamy Caesar Dressing’

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Steps

1

Preheat oven or toaster oven to 220C. Place bread pieces on tray. Bake for 5 minutes or until golden and crisp. *I don’t spray oil to the bread.
2

Pick all Shungiku leaves, wash carefully and drain well. A salad spinner is handy to dry the leaves. Tear large leaves in half. *Note: Use thick stems for something else.
3

In a large bowl, combine Shungiku (Edible Chrysanthemum) and grated OR shaved Parmesan Cheese, season lightly with Salt & Pepper, mix to combine. *Find ‘My Creamy Caesar Dressing’ recipe at https://cookpad.wasmer.app/uk/recipes/8717007-my-creamy-caesar-dressing
4

Arrange the leaves on a serving plate, top with the Croutons, Boiled Eggs and extra Parmesan Cheese and serve.