Tender Baby Leaves Salad with Chewy Baby Octopus and Refreshing Yuzu Dressing
A Surprisingly Delicious Baby Leaves Salad with a Homemade Yuzu Dressing
This recipe presents a simple yet remarkably flavorful baby leaves salad. It highlights the unique crisp texture of fresh baby leaves, the delightful chewiness of baby octopus, and a perfectly balanced sweet and tangy yuzu dressing that awakens the palate. Baby leaves are rich in dietary fiber and natural minerals, making them a healthy choice. The zesty yuzu dressing adds a refreshing twist, making it a dish you’ll want to keep eating without getting tired of it. Paired with chewy baby octopus, it enhances the textural fun and offers a rich flavor, making it an ideal light meal or salad for special occasions. Detailed cooking steps are provided to ensure even beginners can follow easily.
Salad Ingredients- 150g fresh baby leaves
- 5 fresh baby octopus (seasoned)
- 1/4 red onion, thinly sliced
- 1 mini bell pepper, thinly sliced
- 1 Tbsp vinegar (for soaking baby leaves)
Refreshing Yuzu Dressing- 2 Tbsp yuzu preserve (yuzu jam)
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1/2 Tbsp minced garlic
- 1 pinch salt
- 1 pinch black pepper
- 2 Tbsp yuzu preserve (yuzu jam)
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1/2 Tbsp minced garlic
- 1 pinch salt
- 1 pinch black pepper
Cooking Instructions
Step 1
To prepare the fresh baby leaves, fill a bowl with water and add 1 tablespoon of vinegar. Soak the baby leaves in this mixture for about 5 minutes. This step helps to thoroughly clean the leaves and remove any soil or impurities.
Step 2
Rinse the soaked baby leaves under cool running water 2 to 3 times until they are clean. After rinsing, drain them well in a colander to remove excess water. Excess moisture can dilute the dressing.
Step 3
Gently blanch the prepared baby octopus in boiling water for about 2 to 3 minutes. Be careful not to overcook them, as they can become tough. Cook just until the octopus turns plump and tender.
Step 4
Remove the blanched baby octopus from the boiling water and immediately rinse them under cold water to cool them down. This process helps to firm up their chewy texture. After rinsing, drain them well in a colander.
Step 5
Thinly slice the red onion. If you prefer a milder onion flavor, you can soak the sliced onion in cold water for a few minutes before draining and using it.
Step 6
Remove the seeds from the mini bell pepper and slice it into bite-sized pieces. The colorful bell pepper adds visual appeal to the salad.
Step 7
Slice the drained, cooked baby octopus into bite-sized pieces. This makes them easier to eat along with the salad ingredients.
Step 8
Arrange the drained baby leaves attractively on a large plate or in a salad bowl. Their fresh green color is inviting.
Step 9
Evenly distribute the sliced red onion and mini bell pepper over the baby leaves to add color and crunch.
Step 10
Neatly place the prepared baby octopus pieces on top of the salad. The chewy texture of the octopus will add a delightful dimension to the dish.
Step 11
In a small bowl, combine all the dressing ingredients: yuzu preserve, olive oil, lemon juice, minced garlic, salt, and pepper. Whisk or stir well with a fork until thoroughly combined. Taste and adjust seasoning if necessary.
Step 12
Just before serving, generously drizzle the prepared yuzu dressing over the salad. The sweet and tangy dressing will enhance the overall flavor profile. Enjoy your delicious salad!
