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Salad
4 servings
20 minutes
0 minutes
Chef Chris Faulkner
1 inch Ginseng
1 tablespoon rice vinegar
1/4 cup vegetable oil
1 pinch sugar
3 cups watercress, loosely packed, rinsed and spun dry
1/4 pounds Lo Bok (oriental white radish) peeled and sliced into paper thin rounds
1/4 pounds smoked salmon, sliced thin
Grate the Ginseng into a fine sieve set over a bowl, press on the pulp to extract 2 teaspoons of the juice, and discard the pulp.
Add the vinegar, the oil, the sugar, and salt and pepper to taste and whisk the dressing until it is emulsified.
Divide the watercress among 4 salad plates and arrange some of the Lo Bok rounds down the center of each plate.
Roll the salmon into 8 rosettes, arrange 2 rosettes on each plate, and drizzle the dressing over the salads.
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