Name: Heirloom Tomatoes with Salmon Roe and Crispy Lotus Root
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: Neutral oil, for frying; 3 tablespoons white sesame seeds; 3 tablespoons rice wine vinegar; 2 teaspoons brown sugar; 1 teaspoon toasted sesame oil; Kosher salt; 1 lotus root, sliced 1/8 inch thick; 8 ounces heirloom tomatoes, large dice; 1 avocado, diced; One 4-ounce jar salmon roe

Directions

Special equipment:

a deep-fryer

Preheat a deep-fryer to 375 degrees F.
Put the sesame seeds in a frying pan and toast them over low heat until 2 to 3 seeds pop, then remove the pan from the heat and add to a food processor. Add the rice vinegar, brown sugar and sesame oil. Drizzle in some water (about 2 tablespoons) with the motor running until it reaches the desired dressing consistency. Season to taste.
Fry the lotus root slices in the fryer in batches, until golden brown, flipping as needed to evenly cook, about 2 minutes. Remove to paper towel lined sheet trays and sprinkle with salt.
Sprinkle the tomatoes with salt on a sheet tray and set aside for about 5 minutes. Add a couple tablespoons of the sesame dressing, then toss to combine.
Pour the tomatoes into a serving dish and add the fried lotus root, avocado and dollops of salmon roe.

Heirloom Tomatoes with Salmon Roe and Crispy Lotus Root

Ingredients

Directions

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