Beetroot Black Fungus Salad with Citrus and Garlic Dressing
Experiment with this colourful creation and give diners a salad that's healthy and refreshing. The light tastes and interesting textures of beetroot and black fungus are given a jolt of energy with a dash of citrus and garlic, creating a tangy appetizer.
Ingredients
Garlic Board Bean Dressing
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Knorr Rock Sugar Honey Sauce 3kg 100.0 g
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Knorr Chicken Seasoning Powder (No Added MSG) 1kg 20.0 g
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Water 100.0 g
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Garlic, chopped 30.0 g
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Soy Sauce 50.0 g
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Spicy Board Bean Sauce 50.0 g
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Sugar 30.0 g
Beetroot Fungus Salad
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Beet Root, sliced 250.0 g
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Black Fungus, soaked and blanched 100.0 g
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Japanese Cucumber, sliced 200.0 g
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Rocket Lettuces 50.0 g
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Orange Segments 100.0 g
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Fried Shallots 25.0 g
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Coriander, chopped 25.0 g
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Garlic Board Bean Dressing 250.0 g
Garnish
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Swiss Chard 50.0 g
Preparation
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Garlic Board Bean Dressing
- In a mixing bowl, mix all the ingredients together and set aside.
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Beetroot Fungus Salad
- Prepare the ingredients as mention above.
- Toss all the ingredients together and let it infuse for 2 minutes.
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Garnish
- Cut and refresh the swiss chard.
- Strain and pat dry the swiss chard.
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Before Serving
- Place salad onto serving wares.
- Garnish with swiss chard.
- Ready to serve.
