Root vegetable salad
Leave the black radish and hatsuka radish unpeeled. You can also add 30g of grated daikon radish or 1 tablespoon of balsamic vinegar to create a more flavorful dish
How to make it
1
Combine ingredients to make 280g
2
Cut large green radishes and red-cored radishes into chrysanthemum shapes. Peel the radishes and cut them into chrysanthemum shapes. Cut off the leaves from the hatsuka radishes and cut them into 6 equal parts lengthwise. Cut off the roots from the radish sprouts
3
Soak (2) in water and then wipe off the water with a dry cloth
4
Combine B, add [3], mix, and serve on a plate, sprinkling with green onions
Materials 2 people
-
- Green radish, sliced 1-2mm thick
- 3
-
- Red-cored radish sliced
- 10 sheets
-
- Japanese white radish
- 30g
-
- Black radish slices
- 5 sheets
-
- Hatsuka radish
- 1 bottle
-
- Kaire Daikon
- 0.35 shares
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- salt
- Appropriate
-
- Coarsely smelt black pepper
- Appropriate
-
- Lemon juice
- 2 tbsp
-
- vinegar
- 1/2 tbsp
-
- soy sauce
- 1 tsp
-
- Asatsuki
- 1 tablespoon
[PR]
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