Mugwort Salad with Mint and Basil Dressing
An interesting salad for its flavour and therapeutic touch, with a plant unknown to me until now, but with many medicinal uses: Artemisia Annua or Mugwort.
Mugwort is an interesting herb with an intense bitter taste, I recommend you to combine it with other sweet-tasting ingredients, such as carrots, beets, etc. apple or another sweetening element to balance its bitterness.
You can use this herb as an ingredient for your salads, or as a condiment. You can chop it and mix it with rice, vegetables or even pasta.
SERVINGS: 4 DIFFICULTY: Very Easy TIME: 10 Min.
- A TWIG OF MUGWORT (ONLY THE LEAVES)
- 2 GRATED CARROTS
- 1 SHALLOT
- TWO HANDFULS OF ANY KIND OF GREEN LEAF VEGGIES (ROCKET, WATERCRESS, SPINACH …)
For the dressing
- 1 TBSP RICE SYRUP
- THE ZEST AND JUICE OF 1/2 LEMON
- 1 TSP UMEBOSHI VINEGAR
- 1 TSP MUSTARD
- 1 TBSP TOASTED SESAME OIL
- 3 TBSP OLIVE OIL
- 3 TBSP WATER
- A FEW LEAVES OF BASIL AND FRESH MINT
- SALT, PEPPER
1.First of all, in a bowl, grate the carrot and add a little bit of lemon juice to stop oxidation. Wash the green leaves well and cut them into strips. Chop the shallot very finely and add it to the rest of the vegetables in the bowl.
2. Cut the stem of the mugwort and wash it well. Separate the leaves and dry them with kitchen paper. Chop finely to add to the salad.
3. Make the dressing by beating the ingredients in a kitchen glass with the blender.
4. Finally, at the last minute, chop the mugwort finely and mix it with the vegetables from the bowl and the dressing
KITCHEN TIPS: You can add nori seaweed flakes and some toasted sesame seeds to the salad. They will give them a unique touch.