A colorful combination of textures and flavors, this is a quick and healthful salad. Made with daikon radish, it is quite traditional. The use of watermelon radishes would be novel, but quite colorful. A mixture of daikon and watermelon radishes would make this dish arresting to the eye. This is one of those dishes where a Ben-Riner or other fixed-blade slicer is really handy.
INGREDIENTS:
¼- ½ ounce dried Wakame seaweed (available at Japanese markets and “health food” stores) 1 large carrot (approximately 5 ounces) 1 small daikon (approximately 10 ounces) or 2 watermelon radishes ¼ teaspoon kosher saltMETHOD:
Peel radish and cut daikon into 1½-inch pieces. If using watermelon radish, just peel and cut off top and bottom. Slice into fine julienne (use a mandolin if you have it). Place into a non-reactive bowl and toss with half the salt.
Do the same with the carrot. Use a separate bowl.
Soak the wakame in water for 10 minutes or until tender.
When vegetables are tender (10-20 minutes) squeeze out liquid and rinse well under running water.
Drain wakame and blot on towels to remove excess water. If necessary, cut into smaller pieces.
Toss ingredients together and chill in refrigerator.
Dress with Citrus Miso Vinaigrette just before service.
Citrus Miso Vinaigrette
Ingredients:
1-½ tablespoons rice vinegar 3 tablespoons water 2 tablespoons lemon juice or 1:1 lemon/orange juice 2 teaspoons sugar or sweetener of choice. ½ teaspoons of grated lemon and or orange peel 2 tablespoons neutral flavored oil such as grapeseed or canola ¼ cup light misoMethod:
Combine first five ingredients, whisking well to thoroughly combine.
Whisk in oil to emulsify.
Whisk in miso to finish emulsion.
Taste for sweet/tart balance. Thin if needed to a pour-able consistency.
Serves: 2
Source: Chef Andrew E Cohen
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