Freddie Lounds, vulture journalist, is a vegetarian. As it turns out, when you go over to Hannibal’s for dinner, it’s best to stick to salad. She is served the above lotus root and beet salad.
The lovely and talented Janice Poon, who works on the show as a food stylist and chronicles her styling at her blog Feeding Hannibal, thankfully enlightens us as to what the dish is normally, with the meat – Rare Roast Tenderloin with a Salad of Root Chips, including Lotus Root.
Lotus roots are beautifully crunchy, one of their best assets in my opinion as they don’t have much inherent flavor. This recipe, inspired by a dish at the Seattle restaurant Wild Ginger, is a great example of that.
Adapted from a recipe on Foodista, by Sheri Wetherell
Yield: serves 1
1lb lotus root, peeled and sliced thin 1/8”
2 cups water
1 teaspoon white vinegar
2 green onions, cut on bias
1 tablespoon sesame seeds, toasted
1 tablespoon dark soy sauce
4 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon Shaoxing rice wine vinegar
1.5 tablespoons sugar
4 slices pickled ginger
Slice lotus root and blanch in boiling water for 15 -20 seconds. Drain and soak in vinegar/water solution. Combine the marinade ingredients in medium bowl. Drain and discard vinegar water and place lotus root slices in marinade for 1 hour at room temperature or overnight in refrigerator, tossing occasionally to coat. Arrange lotus root on plate and garnish with onions and sesame seeds.