Potato, Carrot & Black Cloud-Ear Fungus Salad with Ginger Vinaigrette - Page 288
Serves 4 as part of a shared meal

What an interesting and refreshing way to prepare potatoes. We are so used to having them boiled, mashed, fried or roasted, but this method of finely slicing potatoes and blanching them is traditional to the Chinese kitchen. I combine them with finely sliced carrots and velvety fresh black cloud-ear fungus for extra texture and flavour. The ginger vinaigrette soaks into the vegetables and adds zing to the salad.

2 medium-sized potatoes, peeled
1 small carrot, peeled
100 g fresh black cloud-ear fungus,
torn into smaller pieces
½ bunch basil, leaves picked
½ bunch mint, leaves picked
½ bunch dill, leaves picked
½ bunch coriander, leaves picked

GINGER VINAIGRETTE
6 cm piece ginger (35 g), diced
¼ cup (55 g) brown sugar
50 ml brown rice vinegar
50 ml tamari
½ teaspoon sesame oil
50 ml extra virgin olive oil

Using a mandolin or very sharp knife, cut potato into fine strips. Bring a pan of water to the boil, add potato strips and cook for 4 minutes. Strain, then refresh under cold running water, draining well. Place cooked potato strips in a large bowl. Using a mandolin or very sharp knife, cut carrot into fine strips then add to potato, along with remaining ingredients.

Next make the vinaigrette. Pound ginger and sugar to a paste using a mortar and pestle. Using the pestle, stir in vinegar, tamari and sesame oil, then slowly stir in olive oil.

Pour vinaigrette over salad, mix well then serve.