Fragrant Perilla Leaf Salad: A Taste of Bali Reimagined with Shiso
Fresh Perilla Leaf (Shiso) Salad Recipe
Perilla leaves are primarily enjoyed as wraps in Korea, but their unique aroma can elevate any dish. This recipe is a perilla leaf salad reimagined using shiso, which has a similar fragrance, as fresh perilla leaves are hard to find in Bali. When you’re back home, use fresh perilla leaves to enjoy the authentic Korean taste. (Refer to the video from 02:02 onwards.)
Fresh Ingredients- 30g Fresh Perilla Leaves (or Shiso)
- 5 Cherry Tomatoes
- 30g Mixed Salad Greens
- 1 Tbsp Whole Grain Mustard
- 1 Tbsp Fresh Lemon Juice
- 1 Pinch Salt
- 1 Pinch Black Pepper
- 1 Tbsp Honey
Cooking Instructions
Step 1
First, thoroughly wash the fresh perilla leaves (or shiso) under running water. After draining them well, tear them into bite-sized pieces, about 2-3cm large. It’s best not to chop them too finely to preserve their wonderful aroma.
Step 2
Wash the vibrant cherry tomatoes and remove their stems. Cut them in half. Halving them makes it easier for the dressing to coat them evenly and is more convenient for eating.
Step 3
Rinse the prepared salad greens in cold water and ensure they are completely dry. Using a mix of your favorite greens like romaine, baby spinach, etc., will provide a richer texture and flavor.
Step 4
Now, let’s make the delicious dressing! In a small bowl, combine 1 tablespoon of whole grain mustard, 1 tablespoon of fresh lemon juice, a pinch of salt, a pinch of freshly ground black pepper, and 1 tablespoon of sweet honey. Whisk vigorously with a whisk or fork until well combined and emulsified. You can adjust the amount of honey to your preference.
Step 5
Arrange the prepared perilla leaves (or shiso), halved cherry tomatoes, and salad greens attractively in a large salad bowl. Drizzle the freshly made dressing over the top just before serving. For an extra touch, consider adding nuts or cheese to your taste.
