Vinaigrette of Shiso Purple
A delicious vinaigrette based on the purple Shiso variant. This one has a delicious taste with notes of cumin.
Koppert Cress offers chefs a unique selection of freshly sprouted plants (Cresses) and other edible flowers and leaves (specialties), collected from 100% natural aromatic plants. The possibilities with these products go beyond just garnishing, as this component demonstrates.
Recipe makes 615 grams.
Allergens and dietary requirements
- Sesame seed
- Mustard
- Gluten
- Soy
- Vegan
Ingredients
25
g
Shiso Purple, Koppert Cress60
g
yuzu, juice60
g
rice vinegar 20
g
soy sauce10
g
mustard30
g
sesame oil330
g
sunflower oil80
g
shallot, finely choppedPreparation method
Place all ingredients, except the shallot, together in a measuring cup and blend with an immersion blender until the Shiso Purple is finely incorporated.
Now, mix in the shallot and cool the dressing.
Always stir the dressing well before serving, as it may separate.
Serving suggestions
- Delicious in a dish with components of duck, beetroot and daikon radish.
- Combines well with components of spring onion, cucumber and red pepper.
- Perfect with artichoke, lemon and coriander.
