Lotus Root Persimmon Salad

Trim the 200 g lotus root and slice it evenly about 3 mm thick.

Soak the slices in lightly acidulated water for 5 minutes so they stay pale, then drain them before blanching.

Bring a pot of water to a full boil, add the lotus root, and blanch over medium heat for about 3 minutes.

Remove it as soon as the edges look slightly translucent, before the slices soften too much.

Rinse the blanched lotus root immediately in cold water to stop the cooking and keep it crisp.

Drain it in a sieve, then press with paper towels because excess water will thin the dressing.

Remove any seeds and firm core from 1 sweet persimmon, then slice it thinly so it bends without breaking.

Toast 30 g walnuts in a dry pan over low heat for 2 minutes, just until fragrant.

In a bowl, combine 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon honey, salt, and black pepper.

Whisk until the honey dissolves fully, so the dressing coats the greens instead of streaking.

Toss 80 g baby greens, lotus root, and persimmon gently with only two-thirds of the dressing, lifting rather than pressing.

Plate the salad, add 60 g crumbled feta and the walnuts, then drizzle the remaining dressing to finish.