Grated radish salad
Remove the moisture from the grated radish in a moderate manner. If you drop too much, it will become muddy, and if you don't, it will become muddy.
How to make it
1
Grate the radish and use a strainer to remove excess moisture from the radish. Cut the cherry tomatoes into 1/4.
2
Mix A into the cut cherry tomatoes.
3
Add a little salt and pepper to the shiitake mushrooms, grill them on a fish grill over medium heat for about 7 minutes, then cut into 1cm wide pieces.
4
Add the cut shiitake mushrooms and B into the grated radish and mix well.
5
Place [4] on a plate and place [2] on it, pour in olive oil on it, and sprinkle with the assatsuki to complete the dish.
material
-
- Japanese white radish
- 310g
-
- Cherry tomato
- 8
-
- Shiitake
- 4 pieces
-
[A]
- Basic French Dressing
- 1 tablespoon
-
- Italian parsley chopped
- 1 tsp
-
- Chop garlic
- 1/2 tsp
-
- Lemon juice
- 1/2 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Balsamic Vinegar
- A few drops
-
[B]
- Grass shrimp
- 12 fish
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- salt
- A pinch
-
- Lemon juice
- 1/2 tsp
-
- Balsamic Vinegar
- 1/2 tsp
-
- soy sauce
- 1/2 tsp
-
- Asatsuki small cut
- 1 tablespoon
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
-
- Small cut for assatsuki
- Appropriate amount
[PR]
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