Shungiku (Edible Chrysanthemum) Caesar Salad. If you can't find Shungiku (Edible Chrysanthemum), try mix of Spinach & Rocket, or other salad vegetables that have strong flavour. I think they taste much better than lettuces. You can use your own Caesar Dressing, but why don't you try 'My Creamy Caesar Dressing' which suits the flavour of.

I hated Shungiku (Edible Chrysanthemum) and never tried to eat it. Today I bought very fresh one, so I made a salad. Since I'm always looking for additional greens to add to a salad, I thought you might be, too. You can have Shungiku (Edible Chrysanthemum) Caesar Salad using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Shungiku (Edible Chrysanthemum) Caesar Salad

It's 100 g of or more Shungiku (Edible Chrysanthemum) Leaves.
Prepare 2 of thick slices Ciabatta Bread *cut into 2cm cubes.
It's 4 of Boiled Eggs.
Prepare 1/4 cup of grated OR shaved Parmesan Cheese.
It's of Salt & Freshly Ground Pepper.
It's of ‘My Creamy Caesar Dressing’.

A couple of years ago I discovered a versatile green known as Shungiku, Edible Chrysanthemum, Garland. The brilliant orange-yellow flowers are also very tasty! Leaves used in salads and stir-fry. Flowers are also tasty and make a nice herbal infusion.

Shungiku (Edible Chrysanthemum) Caesar Salad instructions

Preheat oven or toaster oven to 220C. Place bread pieces on tray. Bake for 5 minutes or until golden and crisp. *I don’t spray oil to the bread..
Pick all Shungiku leaves, wash carefully and drain well. A salad spinner is handy to dry the leaves. Tear large leaves in half. *Note: Use thick stems for something else..
In a large bowl, combine Shungiku (Edible Chrysanthemum) and grated OR shaved Parmesan Cheese, season lightly with Salt & Pepper, mix to combine. *Find ‘My Creamy Caesar Dressing’ recipe at https://cookpad.com/uk/recipes/8717007-my-creamy-caesar-dressing.
Arrange the leaves on a serving plate, top with the Croutons, Boiled Eggs and extra Parmesan Cheese and serve..

Said to be good for your eyes. (Do your own research) Sow early. 'Edible' and 'chrysanthemum' are not two words I would normally put together. I wasn't sure if I The petals are edible. You can use them fresh or dried, sprinkled over soups and salads, and as a garnish. The flavour of shungiku (Chrysanthemum coronarium) is predictably 'chrysanthemumy'. Also known as garland, edible chrysanthemum, and chop suey greens, Shungiku chrysanthemums have deeply lobed dark-green leaves that resemble the foliage of ornamental Prepare Shungiku Salad: Heat large skillet until hot over high heat.