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
-
Water 100.0 g
-
Garlic, chopped 30.0 g
-
Soy Sauce 50.0 g
-
Spicy Board Bean Sauce 50.0 g
-
Sugar 30.0 g
Beetroot Fungus Salad
-
Beet Root, sliced 250.0 g
-
Black Fungus, soaked and blanched 100.0 g
-
Japanese Cucumber, sliced 200.0 g
-
Rocket Lettuces 50.0 g
-
Orange Segments 100.0 g
-
Fried Shallots 25.0 g
-
Coriander, chopped 25.0 g
-
Garlic Board Bean Dressing 250.0 g
Garnish
-
Swiss Chard 50.0 g
Preparation
-
Garlic Board Bean Dressing
- In a mixing bowl, mix all the ingredients together and set aside.
-
Beetroot Fungus Salad
- Prepare the ingredients as mention above.
- Toss all the ingredients together and let it infuse for 2 minutes.
-
Garnish
- Cut and refresh the swiss chard.
- Strain and pat dry the swiss chard.
-
Before Serving
- Place salad onto serving wares.
- Garnish with swiss chard.
- Ready to serve.
