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Tongho 茼萵
mango salad
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In the weekly vegetable order, I got
Tongho, very young tender leaves. I cooked half of them in miso, delicious with its
strong unique fragrance.
I used the rest like salad leaves, with
balsamic vinegar, salt, olive oil dressing, and slices of mango for colour and
flavor. Frankly I like the raw taste much more than the cooked one, crisp and
with a nice mild fragrance.
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