Lotus Root Green Salad With Sesame Dressing

1. 1

   Simply put all the ingredients of the dressing into a blender and whiz. You can make the salad dressing in advance and keep in the fridge for later use.

2. 2

   Thinly sliced lotus root, soak in bowl of water with lemon juice or vinegar to avoid them getting dark.

3. 3

   Heat up some cooking oil in a pan and fry the lotus root slices until golden brown and crispy. Place them on a plate, lying with kitchen paper to absorb excess oil. Let them cool down and set aside.

4. 4

   Wash and drain the little gem and lamb lettuce.

5. 5

   Cut out the root parts of the enoki mushroom, wash and drain.

6. 6

   Cut the enoki mushrooms into halves, put into a bowl and pour boiling water over it for 15 seconds, and discard the water using a colander, let it cool down for a while.

7. 7

   To assemble, place the salad leaves and enoki mushrooms in a big serving bowl, toss in some dressing.

8. 8

   Place the lotus roots on top, serve straight away.

* Per serving · 4 servings · Values may vary.