Courtesy Maneet Chauhan, executive chef, Tànsuǒ, Nashville, TN
Also known as Yee Sang or Yu Shang, this Cantonese-style salad represents wealth and prosperity for the coming year. The higher you toss, the better your fortune! A mandoline makes quick work of julienning the vegetables. However, as taro is very tough, buy a slightly larger piece of taro root than you need, so you have a “handle” while slicing.
- Vegetable oil, for frying
- 6 ounces wonton wrappers (half of a 12-ounce package), sliced ½” thick
- 8 ounces taro root, peeled and julienned
- 1 small pomelo or large grapefruit
- 1¾ ounces package cellophane noodles
- 1 large carrot, peeled and julienned
- 4 ounces daikon radish, peeled and julienned
- ¼ cup minced green onion
- ½ cup mixed greens, roughly torn
- 1 teaspoon white sesame seeds, toasted
- 1 teaspoon black sesame seeds, toasted
- 1 tablespoon roasted peanuts, coarsely chopped
- 2 ounces cooked abalone, julienned (optional)
- Ginger Soy Dressing (recipe below)
Add oil to a high sided sauté pan to a depth of 1 inch. Heat over medium-high heat until it reaches between 350-375˚F. Add won ton strips and cook until golden and crispy, about 45 seconds. Remove with a slotted spoon and drain on paper towels. Add taro and fry until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Cut pomelo into supremes by peeling the peel and pith away with a knife, then cutting between membranes to release segments. Set aside half the supremes, and reserve the rest for another use.
Cover cellophane noodles with boiling water and soak for 15 minutes. Drain, rinse with cold water, drain well, and set aside.
In a wide shallow bowl, arrange won ton strips, taro, pomelo, noodles, carrot, daikon, green onion, and mixed greens next to each other, without mixing. Sprinkle sesame seeds and peanuts over. When ready to serve, pour just enough dressing to coat ingredients, and let every guest participate in tossing the salad with chopsticks. Serves 4.
- ½ cup soy sauce
- 1-inch knob ginger, peeled and chopped
- 1 small carrot, peeled and chopped
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon honey
- ½ cup olive oil
Add soy sauce, ginger, carrot, salt, sugar, and ¼ cup water to a small saucepan. Simmer over medium-low heat for 15 minutes. Transfer to a blender with honey and add oil gradually in a steady stream while blending. Blend until smooth and adjust salt or sugar to taste. Cool to room temperature before using.
Château de la Noblesse 2017 Rosé (Bandol). Tim Quinn, Tansuo general manager and beverage director, says, “This is a beautiful, dry yet juicy, rosé that stands up to the complex and layered flavors of the salad without overwhelming it.