Vinaigrette of Shiso Purple, Gastronomixs

• 25 g Shiso Purple
• 60 g yuzu, juice
• 60 g rice vinegar
• 20 g soy sauce
• 10 g mustard
• 30 g sesame oil
• 330 g sunflower oil
• 80 g shallot, finely chopped

• Place all ingredients, except the shallot, together in a measuring cup and blend with an immersion blender until the Shiso Purple is finely incorporated.
• Now, mix in the shallot and cool the dressing.
• Always stir the dressing well before serving, as it may separate.

• Delicious in a dish with components of duck, beetroot and daikon radish.
• Combines well with components of spring onion, cucumber and red pepper.
• Perfect with artichoke, lemon and coriander.

Link to component

Recipe: Gastronomixs