Silkworm Leaf Salad: A Taste of Spring’s Freshness
Seasonal Spring Vegetable Dish: Healthy and Delicious Silkworm Leaf Salad Made with Tender Shoots
Introducing a special spring salad made from fresh silkworm shoots harvested during a hike. The recipe includes gently blanched young silkworm leaves along with tiny mulberry berries that grow alongside them, offering a richer flavor and aroma. This dish highlights the natural, healthy taste of silkworm leaves with simple seasonings, making it a delightful side dish, especially when you’re craving something light and flavorful.
Ingredients for a Spring Breeze- 310g fresh silkworm shoots (young mulberry berries can be included)
- 1 Tbsp coarse salt (for blanching)
Flavor-Enhancing Seasonings- 1 Tbsp minced garlic
- 2 Tbsp toasted sesame seeds (ground)
- 1.5 Tbsp fish sauce (for a clean umami flavor; can substitute with Korean soup soy sauce)
- 1 Tbsp plum extract (for a touch of sweetness and tang)
- 1 Tbsp perilla oil (for rich aroma)
- 1 Tbsp sesame oil (for nutty depth)
- 1 Tbsp sesame seeds (for garnish)
- 1 Tbsp minced garlic
- 2 Tbsp toasted sesame seeds (ground)
- 1.5 Tbsp fish sauce (for a clean umami flavor; can substitute with Korean soup soy sauce)
- 1 Tbsp plum extract (for a touch of sweetness and tang)
- 1 Tbsp perilla oil (for rich aroma)
- 1 Tbsp sesame oil (for nutty depth)
- 1 Tbsp sesame seeds (for garnish)
Cooking Instructions
Step 1
Have you ever discovered tender silkworm shoots while hiking or walking in nature? Now is the perfect time to harvest them and make a delicious spring delicacy. The silkworm shoots I’m using for this recipe have a few tiny mulberry berries developing alongside them. These young leaves aren’t tough and are quite tender, so blanching them with the berries creates a truly unique flavor experience. Get ready to enjoy a silkworm leaf salad packed with the fresh essence of spring!
Step 2
Freshly picked silkworm shoots require minimal preparation. If you notice any slightly tough parts at the stem ends, simply trim them back just enough to where the tender leaves begin. The soft leaves and gentle stems can be used as they are, contributing to the salad’s delightful crispness.
Step 3
Now, let’s prepare the water for blanching the silkworm leaves. Fill a large pot with water and add 1 tablespoon of coarse salt. This salt helps to remove any subtle earthy flavors and enhances the overall freshness of the leaves.
Step 4
Once the water comes to a rolling boil, carefully add the prepared silkworm shoots. Use chopsticks or a similar utensil to gently stir them, ensuring they are evenly blanched. Avoid overcooking, as they can become mushy. Blanch them for just 1 to 2 minutes.
Step 5
The blanching time can vary slightly depending on the tenderness of the silkworm shoots. A good indicator is to gently touch a stem; if it bends softly, they are ready. If you encounter tougher sections, you can blanch them a bit longer, but be careful not to overcook. The goal is a tender, delicate texture.
Step 6
Immediately after blanching, transfer the silkworm leaves to a bowl of cold water. This step halts the cooking process due to residual heat, helping to maintain their crispness. Rinse them gently several times in the cold water until the water runs clear. Here’s a helpful tip: for fresh greens like these, it’s often better to wash them *after* blanching rather than before. This helps preserve nutrients and effectively removes any impurities. Finally, gently squeeze out as much excess water as possible with your hands.
Step 7
Once drained and squeezed, spread the silkworm shoots on a plate and gently separate the leaves with your fingers. This prevents them from clumping together and ensures the dressing will coat them evenly for maximum flavor.
Step 8
Now, let’s make the delicious seasoning for our silkworm leaf salad! In a bowl, combine 1 tablespoon of minced garlic, 2 tablespoons of toasted sesame seeds, 1.5 tablespoons of fish sauce (you can use an equal amount of Korean soup soy sauce if you prefer), 1 tablespoon of plum extract for a touch of sweet and sourness, 1 tablespoon of perilla oil for its rich aroma, and 1 tablespoon of sesame oil for a nutty depth. Mix these ingredients well. Remember, it’s best not to make the seasoning too strong, to let the fresh taste of the silkworm leaves shine through.
Step 9
Add the prepared silkworm shoots to the flavorful dressing. Gently toss them together, ensuring each leaf is coated evenly with the seasoning. It’s important to mix gently to avoid crushing the delicate leaves. Take your time to coat everything nicely without being too vigorous.
Step 10
Finally, sprinkle 1 tablespoon of sesame seeds over the salad. This not only adds a beautiful visual appeal but also enhances the nutty flavor of the dish.
Step 11
And there you have it – a fragrant and savory silkworm leaf salad, brimming with the essence of spring! Each bite offers the delightful taste of fresh spring greens and healthy flavors. It’s a perfect side dish to accompany rice or a wonderfully light meal when you’re not particularly hungry. Enjoy your delicious creation!
