SaladsEasy

Lotus Root Persimmon Salad (연근감 샐러드)

A 2-serving lotus root persimmon salad with auto-scaling for easy, balanced prep.

Prep 20minCook 8min2 servings

lotus root saladpersimmon saladkorean saladfall saladfeta walnut saladauto scaling recipe

Ingredients (2 servings)

1
Slice lotus root to 3mm and soak in vinegar water for 5 minutes.
2
Blanch lotus root for 3 minutes, cool in cold water, and drain well.
3
Thinly slice the persimmon and toast walnuts in a dry pan for 2 minutes.
4
Whisk lemon juice, olive oil, honey, salt, and pepper into a dressing.
5
Combine greens, lotus root, and persimmon, then toss with two-thirds of the dressing.
6
Plate the salad, top with feta and walnuts, and drizzle the remaining dressing.

Cooling lotus root immediately after blanching keeps it crisp.

If persimmon is very ripe, fold it in at the end to keep its shape.

Calories

320

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

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