Radish and scallop salad
Cutting the radish along the grain will give it a crunchy texture. Be sure to drain the water from the radish thoroughly
How to make it
1
Peel the radish and cut it into thin strips along the grain
2
Add about 2 tablespoons of salt to the radish, rub lightly, and leave for a few minutes to release the moisture
3
Once the radish has softened, wrap it in a cloth and wash it with water to remove all moisture and salt
4
Put two cans of scallops (with juice), radish sprouts, and the radish from [3] into a bowl, add olive oil and soy sauce, and mix
5
Serve on a plate and top with pink peppercorns to finish
material
-
- Japanese white radish
- 400g (net)
-
- Canned scallops boiled water
- 2 cans
-
- Kaire Daikon
- 1 pack
-
- salt
- 2 tbsp
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Light soy sauce
- 1 tsp
-
- For pink pepper
- Appropriate amount
[PR]
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