Fragrant Spring Delight: Tender Seasoned Coltsfoot Salad
[Vegan Recipe] Early Coltsfoot Seasoned with Spring Flavors
On a warm spring day, we harvested tender coltsfoot from the field and seasoned it into a vibrant spring salad. Enjoy the essence of spring in every bite!
Spring Ingredients- Tender Coltsfoot (1 small basket) – Freshly picked from the field
- Doenjang (Korean soybean paste) 1/2 Tbsp – Adds a savory and umami depth
- Perilla oil 1 Tbsp – For a rich, nutty aroma and flavor
- Toasted sesame seeds 1 Tbsp – Adds a nutty crunch and texture
- Black pepper, a pinch – To subtly enhance the overall flavor
Cooking Instructions
Step 1
On a warm spring day, harvest fresh, young coltsfoot directly from the field. Newly picked coltsfoot retains its vibrant aroma, making it even more delicious.
Step 2
Carefully clean and prepare the harvested young coltsfoot. Since young coltsfoot is tender, briefly blanch it in boiling water to preserve its delicate texture (be careful not to overcook, as it can become mushy). After blanching, rinse under cold water and gently squeeze out any excess moisture.
Step 3
Place the prepared coltsfoot in a mixing bowl. Add 1/2 Tbsp of doenjang, 1 Tbsp of fragrant perilla oil, 1 Tbsp of toasted sesame seeds, and a pinch of black pepper to enhance the overall flavor.
Step 4
Gently mix everything together with your hands, ensuring the seasoning is evenly distributed. The key is to mix gently so as not to damage the natural flavors of the ingredients. Your fragrant spring coltsfoot salad is now ready to be enjoyed!
