Green asparagus and octopus salad
Peel the udo (Japanese spikenard) thickly and soak it in vinegar water to preserve its color and remove bitterness. Cut it into slightly thick strips to retain its texture
How to make it
1
Cut off 4-5cm from the base of the asparagus, remove the shell with a peeler, and boil in salted water for 4-5 minutes
2
When the asparagus is cooked through and slightly flexible when you lift it from the center with chopsticks, place it in ice water and let it cool for at least 3 minutes
3
Cut the asparagus into 4-5 cm lengths, then cut each piece in half lengthwise. Cut the octopus into bite-sized pieces, and the celery into 5 mm slices
4
Cut the udo into 5cm strips, soak in vinegar water for about 5 minutes, and drain
5
Combine ingredients 2 and 3 in a bowl, add A, and mix well
Materials1 person
-
- green asparagus
- 1 bottle
-
- Boiled octopus
- 30g
-
- Udo
- 20g
-
- Vinegar water: Equal parts vinegar and water
- Appropriate amount
-
- celery
- 8g
-
[A]
-
olive oil
!
- 1 tablespoon
-
olive oil
-
- lemon juice
- 1 teaspoon
-
- Vinegar or wine vinegar
- A little
-
- balsamic vinegar
- A little
-
- salt
- 0.5g
-
- Chopped parsley
- a pinch
[PR]
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