Lotus root is a beautiful vegetable that is surprisingly versatile. I’ve used it in stews, salads, and (my favorite use) tempura. JustHungry.com has a helpful guide for how to prepare this starchy root. Ever since I read this post, I’ve wanted to make Maki’s Lotus root, cucumber and Serrano ham salad. I finally had the lotus root and a baked ham (thanks to Jen’s mom and her generous holiday gift-giving). However, I forgot the cucumber. In realizing that I would probably have to make some substitutions, I decided to add a few things here and there. I’m actually quite pleased with the results. Read on for my take on Maki’s recipe.
Riff on JustHungry.com’s Lotus Root Salad
- 1/2 lotus root, sliced very thinly and the slices cut into halves
- 2 small white potatoes, cooked and cubed (skin on)
- 1/2 cup of cubed ham
- 2 Sour garlic deli pickles, chopped
- 1/2 Tbs. rice vinegar plus additional for cooking
- Dash sea salt
- Dash fresh ground black pepper
- 1 tsp. sugar
- 2 Tbs. mayonnaise
Follow Maki’s instructions:
Put the sliced lotus root into vinegar water as you slice it, as described above. Bring a pot of water to a boil, and add a little vinegar. Boil the lotus root for [8 minutes] a couple of minutes. Drain and cool under running water; drain well.
Mix the vegetables and seasonings except the mayonnaise together well with your hands, scrunching them a bit to let the flavors penetrate. Add the mayonnaise and ham and mix well. Serve immediately, or cool in the refrigerator until dinner time.
The lotus root, ham and mayonnaise work nicely together as in the original recipe: crunchy, light, salty and sweet. The potatoes and their skins add another texture to the mix, while the garlic pickle adds a salty-sour cool kick.