Refreshing Spring Cuisine: Tangy Stone Crop Salad
Refreshing Spring Cuisine: Tangy Stone Crop Salad
Meet the Spring Greens: A Delicious Stone Crop Salad
A tangy and clean-tasting salad made with stone crop, known for its rich calcium content. Perfect for a light and healthy meal.
Main Ingredients- 1-2 handfuls fresh stone crop (approximately 100-150g)
- A small amount of raisins (adds sweetness and texture)
Tangy Stone Crop Dressing- 2 Tbsp vinegar (apple cider or brown rice vinegar can be used depending on preference)
- 1.5 Tbsp extra virgin olive oil
- 1 Tbsp oligodang (or honey, adjust sweetness as desired)
- A pinch of salt
- 2 Tbsp vinegar (apple cider or brown rice vinegar can be used depending on preference)
- 1.5 Tbsp extra virgin olive oil
- 1 Tbsp oligodang (or honey, adjust sweetness as desired)
- A pinch of salt
Cooking Instructions
Step 1
Carefully wash the fresh stone crop multiple times under running water to remove any dirt or debris. After washing, drain the stone crop thoroughly in a colander to prevent the salad from becoming watery. You can gently pat it dry with paper towels or use a salad spinner for best results.
Step 2
In a small bowl, combine all the dressing ingredients: 2 tablespoons of vinegar, 1.5 tablespoons of olive oil, and 1 tablespoon of oligodang (or honey). Whisk them together until well blended. Using oligodang or honey instead of sugar adds a nice sheen and flavor. Finally, add a pinch of salt to balance the overall taste, adjusting seasoning to your preference.
Step 3
Arrange the drained stone crop on a serving plate. Just before serving, drizzle the prepared dressing evenly over the stone crop. Gently toss to coat the greens without letting them wilt. Adding raisins provides a delightful pop of texture and subtle sweetness, making the salad even more enjoyable. Savor the freshness of spring with this healthy and flavorful stone crop salad!
