Composed Lily Bulb Salad

by Chef Ken Oringer

With black bean vinaigrette

Ingredients

• 2 lily bulbs
• 1 small sweet onion, sliced vertically and separated into "petals"
• 2 wild onions, blanched
• Green asparagus, blanched and sliced lengthwise
• White asparagus, blanched and sliced lengthwise
• Lily stems, sliced into a fine chiffonade
• Olive oil

Directions

1. Slice lily bulb into "petals" and sauté in olive oil until crisp.
2. Combine lily bulb petals with onion as a base. Layer with blanched wild onions, sliced green asparagus and sliced white asparagus. Top with sliced lily stems.
3. Drizzle liberally with black bean vinaigrette (see recipe below).
4. Suggested garnish: allium or chive flowers and pansies.

Black Bean Vinaigrette

Ingredients

• 2 tablespoons minced shallots
• 1 tablespoon minced fresh ginger
• 2 tablespoons fermented black beans, rinsed and chopped
• 1/4 cup rice vinegar
• 1/2 cup olive oil
• 1/4 cup mirin

Directions

1. Combine all ingredients.

Please note: When working with edible flowers, ensure that they have NOT been treated with any chemicals.

Recipe courtesy of Ken Oringer
© 2006 Ken Oringer

This segment appears in show #3106.

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