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
-
- minced garlic
- 1/2 tsp
-
- Lemon juice
- 1/2 tsp
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- Balsamic Vinegar
- A few drops
-
[B]
- Shiba shrimp
- 12 fish
-
-
Ardoino
Extra Virgin Olive
- 1 tablespoon
-
Ardoino
-
- salt
- A pinch
-
- Lemon juice
- 1/2 tsp
-
- Balsamic Vinegar
- 1/2 tsp
-
- soy sauce
- 1/2 tsp
-
- Finely chopped chives
- 1 tablespoon
-
-
Olive Oil
for
Ardoino Extra Virgin
- Appropriate amount
-
Olive Oil
for
-
- Chives for garnish, finely chopped.
- Appropriate amount
[PR]
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