Lotus Root Salad with Sesame Vinaigrette
Have you ever experienced lotus root? Lotus root is the stem of the elegant lotus flower which exquisitely decorates many botanical gardens. The Japanese use it in cuisine, often frying it in deliciously-light tempura batter, and the Chinese consider it to be a ‘cooling’ food that helps rebalance the body. I think we can all use a little rebalancing after the tumultuous past few years — especially if it’s done through food!
For this sesame vinaigrette salad, try to source a fresh and heavy lotus root, which is commonly available at Asian markets. Using a vegetable peeler, remove the brown outer skin, then thinly slice on a mandoline. Place your root slices in cold water with some lemon juice or vinegar to preserve the white color, then drain on a kitchen towel before dressing with the vinaigrette.
Prepare the lotus root – In a medium bowl, combine the water and lemon juice. Peel the lotus root and thinly slice on a mandolin. Place in the acidulated water.
Make the sesame vinaigrette – Whisk the grapeseed oil, rice wine vinegar, tamari, sesame oil ginger, sea salt and freshly ground black pepper together.
To serve – Drain the lotus root slices on a linen towel and pat dry. On a serving platter, overlap the lotus root slice around the edge of the plate and spiral towards the center until the plate is full. Drizzle the vinaigrette over the slices and garnish with black sesame seeds.
- 1 lotus root
- 1 lemon
- sea salt
- 3 tbsp grape seed oil
- 3 tbsp rice wine vinegar
- 1 tbsp tamari
- 2 tsp toasted sesame oil
- 2 tsp ginger, grated
- ¼ tsp sea salt
- freshly ground black pepper to taste
- ½ tsp black sesame seeds