Poached Vegetable Salad with Sesame Oil Dressing Recipe

Ingredients : Serves 4

250 g

200 g

2

1

80 g

Dressing

3 tablespoons

2 cloves

1 teaspoon

2 teaspoons

1/2 teaspoon

Fresh lotus roots, washed and drained

Long green beans, tops and tails removed, halved

Large stalks celery, stringy fibre removed, sliced

Medium carrot, peeled and sliced

Fresh or frozen green peas

Mushroom oyster sauce

Garlic, finely minced

Sesame oil

Dark sesame paste

Salt

• Place lotus roots in pot, cover with 2 liters water and bring to a full boil. Cover, lower heat, and simmer for 40 minutes. Remove, rinse in cool water, and set aside to cool, reserve the lotus stock for blanching the greens.

• When cool, cut lotus roots into round sliced about 1/2 cm thick.

• Add the beans to the boiling lotus root stock, let the water return to boil, then remove beans from water with slotted spoon as soon as they turn shiny dark green; place in colander, rinse in cool water, and set aside.

• Bring a fresh pan of water to the boil with 1 teaspoon salt added. Add the carrots and cook for 3 minutes; remove with slotted spoon, rinse in cool water, and set aside to drain.

• Add the peas, then remove with slotted spoon after 1 minute; rinse and set aside.

• In a large salad bowl, stir to combine the dressing ingredients, then add all the vegetables and toss together until well mixed.

• Transfer to a smaller salad bowl or platter and serve.