Although this is a topping for fish, it is good as a side salad as well. Add it to arugula or romaine for a nice salad. This dish is best made using a fixed blade slicer such as a Ben-Riner.
INGREDIENTS:
10 purple radishes, sliced into matchsticks with the medium comb of a Ben-Riner or knife 2 medium-sized Chantenay carrots, sliced 1 to 1¼-inch as above 1 leek, white and palest green part only, cut into 1-inch lengths, split lengthwise, then sliced 1/8th-inch or thinner lengthwise 1 tablespoon mint leaves, stacked and sliced whisper thin* 1 cup daikon or radish sprouts**Dressing:
¼ cup lime juice (from ripe, yellow limes preferred) 1 small pinch sugar or a few drops agave syrup if limes are green (1/8th teaspoon or less) ½ cup olive oil, or more if preferred salt and pepper to taste ½ of the sliced mint leaves from above, minced*METHOD:
Place the sliced leeks in ice water and rub with fingers to separate. Soak for 10-15 minutes to firm up a little. Drain and dry in paper towelling or a dish towel.
Toss the radish, carrot, and leek together, being sure to combine well.
Put the lime juice into a non-reactive bowl and add the sweetener if using, then the salt and pepper. Whisk to combine. Add the mint leaves and whisk in. Whisk in the oil in a thin steady stream until all used. The dressing will be a little slack and may separate rather than stay emulsified as a standard 3:1 (oil to acid) dressing would. This is as it should be so the dressing will be lighter in body and flavor. If you wish to make a salad with lettuce and use this dressing, use ¾ cup oil.
Mix dressing just before using, and drizzle just enough to moisten vegetables, tossing to coat.
Just before serving the salad, scatter the mint over all and toss to combine well. Add the sprouts and toss. Taste for dressing and add a little if needed. Season with a little salt and pepper and use.
Chef’s Notes:
*Feel free to skip the mint if you do not care for it, but the cool of the mint makes a nice foil to the radish and leek, and if you are using this for the fish recipe it is nice as a foil to the cumin and chile. You could use cilantro as well. Flat leaf parsley would be an excellent substitute as the bit of herbal green flavor is a part of the salad’s appeal.
**If you do not have the sprouts, just skip them. The lighter texture adds interest, and the slight bite resonates with the rest of the salad.
If the limes are ripe, you may not need any sweetener for the dressing, but very green limes tend to be quite tart.
This topping would be good on grilled shrimp or scallops, or tossed with crab for a cocktail.
Yield: 2-3 cups, enough for 4 servings for fish topping or side salad
Source: Chef Andrew E Cohen
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