Spinach and Arugula Salad with Lotus Root Chips

Name: Spinach and Arugula Salad with Lotus Root Chips
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 1 small lotus root; 2 cups (40 g) baby spinach; 2 cups (40 g) baby arugula; 1 tablespoon (15 ml) white vinegar; 1 tablespoon (15 ml) extra-virgin olive oil; 1 teaspoon honey; ¼ teaspoon salt; Vegetable oil, for frying; 8 cherry tomatoes, cut in half

Preparation info

Yield:
4
Servings

Difficulty
Easy
Ready in
15 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

Ingredients

1 small lotus root
2 cups (40 g) baby spinach
2

Asia
Japan
Vegetarian
Gluten-free

Method

Slice the lotus root into very thin slices (1 mm) with a mandoline. Remove excess moisture with paper towels and let dry for 10 minutes.
In a large bowl, combine the spinach and arugula. In a small bowl, whisk together the vinegar, olive oil, honey, and salt.
Heat 1 inch (2.5 cm) of vegetable oil in a large saucepan over medium-high heat (350°F, or 18