Phoenix Tail Salad
|Hard cooked eggs||6|
|Chinese turnips||1⁄2 Pound, shredded|
|Celery stalks||2 , chopped in 2-1/2-inch shreds|
|Carrot||1 , shredded (Fresh)|
|Sesame soy dip||1 Tablespoon|
|Tomato rose||1 (For Garnish)|
Peel eggs and cut lengthwise into 4 or 5 slices.
Use a cleaver to chop lettuce into 1-1/2-inch squares.
Spread chopped lettuce on one half of a large platter.
Carefully arrange egg slices on lettuce.
Arrange Chinese turnip on edge of platter around eggs.
Chop spinach into 1-1/2-inch squares with cleaver.
Spread spinach on empty half of platter.
Arrange celery across spinach like a fan.
Arrange carrot on spinach across celery following the fan pattern.
Slice tomato with a sharp knife and cut each slice in half.
Arrange tomato slices on each side of celery and carrot fan.
Drizzle salad with Sesame Soy Dip before serving.
Garnish with tomato rose.