Root vegetable salad
Don't peel the black radish and hatsuka radish. You can also add 30g of grated radish or 1 tablespoon of balsamic vinegar in an arrangement.
How to make it
1
Combine the ingredients to 280g.
2
If you use large green radish and red core radish, cut into chopsticks. Peel the radish and chop it into chopped roe. Cut off the leaves of the radish and divide them vertically into 6 equal parts. Cut off the roots of the daikon radish.
3
Expose [2] to water and then wipe off the water with a dry cloth.
4
Combine B, add [3], mix, place on a plate, and sprinkle with the clams.
Materials 2 people
-
- Cutting 1-2mm thick green radish
- 3
-
- Red core radish slices
- 10 sheets
-
- Japanese white radish
- 30g
-
- Cut black radish
- 5 sheets
-
- Hatsuka daikon
- 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]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
