Osaka Salad

Hello Dear Friends,

This morning started with complete chaos because of the power outage. For someone like me who spends ninety percent of the day in the kitchen or in front of the computer, a power outage is a total disaster. Moreover, since it is gone overnight, iphone, ipad and spare chargers are completely empty. In the study room, you can't work with the computer turned off, you can't open and close the door too much so that the refrigerator and freezer do not get hot. Come on, work is a compulsory holiday, so let me do the housework, so you can neither vacuum nor wash clothes. This situation reminded me of this series where electricity goes all over the world and vehicles do not work. How connected we are to the means of communication we use...

Anyway, when the situation is like this, I only have the stove left. Before attending a meeting in Maslak the other day, I went to a cafe near the agency. I really liked the salads of the cafe, whose name is "Carlotta". As a matter of fact, it has branches in many places, but I have never come across it.

I bought 1 plate of the most lively salad and I really liked its taste. While I ate, I took notes on the ingredients. Previously, edamame was used instead of peas, I didn't see it, but when I researched its content on the internet, I came across the images. Edamame means "green soybean" in Japanese. I think the salad got its name from Osaka, a Japanese city, because sesame oil etc. is also used in it.

Anyway, since we don't have edamame and the salad I tasted was raw peas, I started preparing it.

I shock boiled the frozen peas (The culinary school has detailed information). Thus, they took on a bright green color and became half-baked and honey-like. I got exactly the taste I wanted with the additions I made. The salad is both hearty and delicious. If you are looking for different flavors, you should definitely try it.

Have a nice holiday in advance..

Love…

Ingredients for Osaka Salad Recipe

4 chicken thighs (grilled, skin and bone removed)

For the Chicken Marinade:

• Fresh thyme
• Fresh rosemary
• 1 small onion
• 1 cloves of garlic
• Olive oil
• Black pepper

For the salad:

• Half a bunch of parsley
• Half a bunch of fresh mint
• 1 small can of Mexican beans (about 220 g)
• 200 g frozen fresh peas
• 3 celery stalks
• 1 red onions
• 8-10 cherry tomatoes
• Walnut
• Almond
• Sesame

For the sauce:

• Vinegar (I used rice vinegar)
• Olive oil
• Pomegranate Syrup
• Salt

How to Make Osaka Salad Recipe

Chicken Marinade:

1. Place the chickens in a large lidded container. Add the peeled and coarsely chopped onion and garlic into the bowl. Add 1-2 sprigs of rosemary and thyme and sprinkle with black pepper.
2. Add olive oil, mix and close the lid of the container and put it in the refrigerator. It is enough to rest for 1-2 hours.

For the salad:

1. Wash the greens and leave to drain. Finely chop the drained and dried mint and parsley and place in a deep mixing bowl.
2. Drain and rinse the Mexican beans and add to the bowl.
3. Shock the peas in plenty of salted water, drain them through cold water and add to the beans.
4. Finely chop the celery stalks and chop finely. Cut the tomatoes in half, chop the red onion finely and add to the bowl.
5. Take walnuts, almonds and sesame seeds into a Teflon pan. Fry it without adding any oil until it changes color and smells and set aside. (It will be better if you have a filet of almonds on hand)
6. Take the chicken out of the marinade, scrape off any leftovers and season with salt. If available, fry them in a cast iron pan, or in a Teflon pan, without using oil.
7. Slice the cooked chicken with the help of a knife and add it to the salad with the nuts you have roasted.
8. Whisk the dressing ingredients in a small bowl and add to the salad and mix the salad.
9. Serve warm or cold.