Grated radish salad
Be sure to remove the water from the grated radish just enough. If you remove too much, it will become crumbly, but if you don't remove enough, it will become soggy
How to make it
1
Grate the daikon radish and strain the excess water. Cut the cherry tomatoes into quarters
2
Mix A with the chopped cherry tomatoes
3
Season the shiitake mushrooms with a little salt and pepper, grill them on a fish grill over medium heat for about 7 minutes, then cut them into 1cm wide pieces
4
Add chopped shiitake mushrooms and B to the grated daikon radish and mix well
5
Place [4] on a plate, top with [2], drizzle with olive oil, and sprinkle with green onions to finish
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]
- Shiba 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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