Lotus Root Salad AND Burmese Potato Salad

A couple to float your boat:

Lotus Root Salad:

Ingredients:
1 lb. Lotus root, peeled and sliced thin- 1/8" (Asian markets)
2 cups water
1 t. rice wine* vinegar
2 green onions, cup on the bias
1 T. sesame seeds, toasted

Marinade:

1 T. Tarmari* sauce (dark soy sauce)
4 T. Ponzu Citrus* Sauce
1 T. seasoned* rice wine vinegar
1&1/2 T. Sugar in the Raw*
4 sliced 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 a medium bowl. Drain and discard vinegar water and place lotus root slices in marinade for one hour at room temp. or overnight in fridge, tossing occasionally to coat. Arrange lotus root on a platter, and garnish with onions and sesame seeds.

Burmese Potato Salad:

Dressing:

4 T. light* EVOO (use the oil that you fried the shallots in below)
4 T. Tamarind juice
1/2 t. shrimp paste
3 T. fish sauce
1 T. sesame seeds, tasted and pounded

Salad:

1 lb. Yukon gold potatoes
2 oz. sweet* white onion, chopped
2 green chiles, seeded and finely minced
1 T. shallots, fried in 4 T. light EVOO
1/2 cup lemon* mint, roughly chopped
2 slice apple wood smoked peppered* bacon, cooked and minced

Prepare dressing in jar with lid, and shake. Steam or boil potatoes until tender and let cool slightly. Peel and cube potatoes while they're still warm. Toss with dressing and all other ingredients. Serve immediately as part of a multi course event!!

Be kind today, and have FUN doing it!!

Love,

MM