Assorted Vegetable and Abalone Salad Recipe
This abalone salad has a fresh and tender texture. We found that it was the best cold dish that spread abalone flavor. Like other salad, we prepared all vegetable ingredient in advanced. Then blanch small abalone until slightly cooked. Last, simply mix them and season with soy sauce or light soy sauce to make a simple but fresh taste.
ground black pepper
- Soak asparagus into cold water after blanching. It makes asparagus tender and crispy. Its color can remain fresh and bright in this way.
- Fresh ingredients are necessary for this salad, especially the abalones. Do not use frozen abalone because it is less tender and has a bad taste in this salad.
- Using small abalone make this dish more comfortable and good looking.
Wash cherry tomatoes in saltwater. And cut cherry tomatoes in half.
Use a knife to remove the shell and abalone. Remove viscera.
Add a little salt on abalone. Mix well to remove mucus. Then rinse and clean.
Make cuts on abalones to enhance flavor when cooking.
Add water to the pot, then add ginger slices and cooking wine. Bring to a boil. Blanch abalone. Remove from heat when it is slightly cooked.
Peel and dice potatoes into pieces. Steam potatoes and eggs until done. Dice eggs into pieces.
Add a few drops of oil to the boiling water. Then blanch asparagus strips until change color. Remove from heat and soak asparagus in cold water.
Put all ingredients into a bowl. Drizzle with olive oil. Add soy sauce, and ground black pepper. Mix well. Serve