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Burdock Salad

Ingredients :
1	x	burdock root (gobo)
		Vinegar as needed
1/4	lb	sliced bacon
		Salad oil as needed
3/4	bn	young spinach (horenso) leaves
2	x	lettuce leaves
1	x	celery stalk
4	x	radishes
MAYONNAISE DRESSING
1	x	egg yolk
1	tbl	wine vinegar
1	tbl	lemon juice
1/4	cup	salad oil
		Salt to taste
		Freshly-ground black pepper to taste

How to cook :

Wash burdock and scrape off thin brown skin with back of knife.
Cut into 1 1/2-inch matchstick-size pieces, placing them to soak in water-vinegar solution as you cut, to prevent discoloration.
Boil for a few minutes in water containing vinegar and drain in colander.
Cut bacon into 1-inch pieces.
Heat salad oil in frying pan, add bacon and fry until crisp.
Drain on paper towels.
Wash spinach and tear some into bite-size pieces (remaining whole leaves will be arranged on serving plate).
Tear lettuce into same size as spinach.
Cut celery into 1 1/2-inch matchstick-size pieces, about the same size as burdock.
Cut radishes in a decorative way (for example, like a flower).
Mix ingredients for mayonnaise dressing in bowl, add burdock, bacon, spinach, lettuce and celery and toss together.
Arrange whole spinach leaves on serving plate, place tossed ingredients atop them and decorate with radishes.
This recipe yields 4 servings.

Tags : Vegetables Japanese Japan Asian Oriental Japanese