Raw burdock is tough and fibrous, so be sure to use a sharp knife to slice it. The lemon in the cooking water keeps the burdock white.

Grace Parisi
Recipe by Food & Wine March 1998

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Spread the walnuts in a pie pan and toast for about 6 minutes, or until fragrant.

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  • Squeeze the lemon into a medium saucepan and add the water, 1 tablespoon of the sugar and a pinch of salt. Peel the burdock under cool running water. Cut it into 1/4 -inch slices on a sharp diagonal, adding the slices to the lemon water as you work. Bring the water to a boil and cook the burdock over moderately high heat until al dente, about 30 minutes. Drain and let cool slightly, then stack the slices and cut them into thin matchsticks.

  • Return the burdock to the saucepan. Add the remaining 2 teaspoons of sugar, 1 teaspoon of the rice-wine vinegar and 1 teaspoon of the miso. Cook over moderately high heat, stirring, until glossy, about 2 minutes. Transfer the burdock to a plate and let cool.

  • In a small bowl, whisk the remaining 2 tablespoons of rice-wine vinegar with the remaining 2 teaspoons of miso until dissolved. Whisk in the oil and season with salt and pepper.

  • In a large salad bowl, toss the lettuces, walnuts and burdock. Add the dressing, toss again and serve immediately.

  • Make Ahead: This recipe can be prepared through Step 3 up to 1 day ahead.

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