This rich and decadent salad is a great winter warmer, due to the wine. It's a salad you can pull out of nowhere, as it's made entirely from ingredients you can keep in your storage cupboard. It's so strongly flavoured, I recommend you eat it as an appetizer rather than a side dish. Invented in California, I was inspired by the mix of Japanese sushi culture found here alongside the local penchant for fine Napa Valley wines. A truly eccentrically English take on the California / Asian fusion raw culinary scene.
Ingredients:
- 2 tablespoons red wine
- 2 tablespoons olive oil
- 1 tablespoon tahini
- 1 tablespoon black sesame seeds
- 1 cup dried lotus root, rehydrated
- 2 big sheets of nori, torn into 1cm squares
Preparation:
Shake the wine and oil together in a small container to form a dressing. Add the tahini, and mix in with a fork, squashing any lumps to blend it in. Then mix in the seeds, and pour the dressing over the lotus root. Leave to marinade for at least twenty minutes before serving.Just before the salad is eaten, sprinkle on the nori.
By Ysanne Spevack, http://www.OrganicFood.co.uk
More Raw Food Recipes:
Easy Raw Pad Thai Salad
Raw "Burrito" Recipe
Vegan Pesto Recipe
Jicama "Fries"
Fig and Mint Salad Recipe
Red Pepper Gazpacho Soup
Watermelon Gazpacho Soup
Raw Applesauce Recipe
Tuscan Orange and Fennel Salad Recipe
