Shungiku (Edible Chrysanthemum) Ponzu Salad

Name: Shungiku (Edible Chrysanthemum) Ponzu Salad
Yield: 4 servings
Cuisine: British
Ingredients: 100 g Shungiku (Edible Chrysanthemum) Leaves; 1/4 Red Onion *thinly sliced; 1 clove Garlic *grated; 1 tablespoon Sesame Oil; 2 tablespoon Ponzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar/Lemon Juice; Toasted Sesame Seeds; Crunchy Bacon *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

It is very hard to believe now that I used to hate this vegetable. I hated Shungiku (Edible Chrysanthemum) and never tried to eat it. An Asian grocer next to the supermarket where I usually do my grocery shopping sells Shungiku and they are inexpensive. Today I bought very fresh one, so I made a salad. It was so delicious.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

100 gShungiku (Edible Chrysanthemum) Leaves
1/4Red Onion *thinly sliced
1 cloveGarlic *grated
1 tablespoonSesame Oil
2 tablespoonPonzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar/Lemon Juice
Toasted Sesame Seeds
Crunchy Bacon *optional

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Steps

1

Pick all 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.
2

In a large bowl, combine grated Garlic, Sesame Oil and Ponzu. Add Shungiku (Edible Chrysanthemum) and Red Onion, mix to combine well.
3

Sprinkle some Toasted Sesame Seeds and Bacon (*optional) on top.