24 Feb2007

salad1

I didn’t have any of the key ingredients for miso soup so I decided to experiment with a cold salad instead, using the lotus root I found this morning… First, I blanched the sliced salad2lotus root in boiling water for about 5-6 minutes. Then once cool, I stuck it in the refrigerator to “crisp” it up. Next, I blanced some asparagus spears as well. Just before eating, I simply layered the blanched lotus root and asparagus, sprinkled on some Japanese style sesame dressing and sprinkled this with some white sesame seeds and some cracked black pepper. Visually this was an absolute stunner. Taste wise it was good but not great…the classic cold asparagus, the crunchy lotus root and the dressing that brought it all together would be a nice starter to a Japanese meal.

salad3

 

COMMENTS:

  1. Maria Clara says:

    Your plating is stunning! The lotus roots capture all the beauty like a shining star and of course the asparagus added more appeal to the salad and taste. Brilliant idea. Where is the sake???

    Feb 25, 2007 | 4:30 am

     
  2. danney says:

    Hello MarkeMan, you should try upo and patola cut into julienne or thinly sliced mixed with lettuce or carrot or singkamas with vinagrette or thousand island dressing. It is tasty particularly when it is chilled.

    Feb 25, 2007 | 9:25 am

     
  3. connie says:

    Absoulutely gorgeous plating! If the sesame style dressing wasn’t that great. Maybe you could do a bit of fusion cooking and use thai peanut dressing instead. I’ve seen this kind of dressing use more and more in some Japanese restaurants and actually tastes better than ginger dressing or wasabi dressing.

    Feb 25, 2007 | 12:34 pm

     
  4. lee says:

    food as architecture.

    Feb 25, 2007 | 1:19 pm

     
  5. Marketman says:

    lee, weekend construction games… connie, the thai peanut dressing or Indonesian version is a good idea! Danney, I have never eaten upo raw…hmmm, sounds interesting. Maria Clara, the shape of the lotus root was truly stunning on its own!

    Feb 26, 2007 | 9:21 am

     
  6. joey says:

    That looks magnificent! I have been coming across more and more blog entries using lotus root…all from overseas…now this! Hooray! Now I can start trying them :)

    Feb 26, 2007 | 9:57 am

     
  7. starbuxadix says:

    Nice plating, it makes me wanna eat veggies..

    Feb 28, 2007 | 6:15 am

     
  8. Joy says:

    i’ve only know lotus root to be cooked chinese style into a soup with beef or pork bones as the stock and its totally yummy and my mom used to put in peanuts too (skin on). its addictive! hehe!. but i never knew that lotus root could be eaten raw that’s new hehe. thanks MM.

    Mar 1, 2007 | 9:06 pm

     
 

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