Shungiku (Edible Chrysanthemum) Caesar Salad

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.