호텔 조식 뷔페 부럽지 않네요! 맛있고 멋있는 절집 샐러드 + 유자청 간장 드레싱

This is the time before the rainy season when the temples eat the most vegetables. At this time, Monk Jungwe makes a wonderful and delicious salad, mixing fresh leafy vegetables with warm vegetables that have been boiled or roasted, and even balancing the nutrients with cheese and nuts. Making the salad 1. Prepare a variety of leafy vegetables, wash them, and tear them into bite-sized pieces. 2. Lightly blanch hard vegetables such as peas or broccoli in salt water and cool them. 3. Cut the pumpkin and yams into thick pieces and fry them in olive oil in a frying pan. Season with salt and pepper. 4. Make the dressing by mixing a little soy sauce, yuzu syrup, and balsamic vinegar. You can mix them all together, or sprinkle soy sauce on the vegetables, serve, and then sprinkle yuzu syrup and balsamic vinegar on top according to your taste.