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Cooking with Hannibal: Trou Normand

Lotus Root and Beet Salad

Lotus Root and Beet Salad

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.

Sketch from Feeding Hannibal Blog, Image by Janice Poon

Sketch from Feeding Hannibal Blog, Image by Janice Poon

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.

Lotus Root Salad

Adapted from a recipe on Foodista, by Sheri Wetherell

Yield: serves 1

INGREDIENTS

Salad:

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
 
Marinade:
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
 
METHOD
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. 

 

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About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at StarChefs.com, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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