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[Recipe by Ms.Sassa] ​Mustard green salad with Tokyo negi and smoked salmon

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ustard green salad with Tokyo negi and smoked salmon

Ingredients:(serves 2~3)

1 bunch of Suzuki Farm Mustard green

1 stalk of Tokyo negi (just white part)

3~4 slices of smoked salmon

1/2 lemon juice

1 table spoon of extra virgin olive oil

salt and pepper

yuzu peel (optional)

Direction:

1. Wash the mustard green and let them dry.

2. Cut mustard green into 1 inch long length and put into the bowl

3. Cut Tokyo negi into 1 inch long length and julienne them lengthly. Add to the bowl

4. Add a pinch of salt and some pepper and massage the vegetables well with hands.

5. Add extra virgin olive oil and squeeze the lemon juice and massage some more.

6. Cut salmon slices into a bite size and toss lightly with the vegetables.

7. Plate the salad on your favorite bowl or plate and grate some yuzu peel from the top

(optional)

Tip:

Suzuki Farm’s mustard green is tender and mild, so you can even enjoy the stalks in

salad. Enjoy!