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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Water 100 g
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Garlic, chopped 30 g
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Soya Sauce 50 g
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Spicy Board Bean Sauce 50 g
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Sugar 30 g
Beetroot Fungus Salad
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Beet Root, sliced 250 g
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Black Fungus, soaked and blanched 100 g
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Japanese Cucumber, sliced 200 g
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Rocket Lettuces 50 g
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Orange Segments 100 g
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Fried Shallots 25 g
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Coriander, chopped 25 g
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Garlic Board Bean Dressing 250 g
Garnish
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Swiss Chard 50 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.
