Grilled Chicken & Vegetable Salad |
Tips: Also known as Chinese white radish and
mooli, daikon resembles a large white
parsnip. It has crisp, slightly pungent
flesh, which can be eaten raw or
cooked. It is a useful ingredient in stir-
fries. Fresh daikon tend to have a
stronger flavor than store-bought ones.
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Comments: * You had me add Grilled Chicken to the
recipe name, but there is no chicken in
the ingredients, or the methods. Don't
forget to add* |
Yield:4
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INGREDIENTS: |
| 12 oz |
carrots |
|
| 8 oz |
daikon (white radish) |
|
| 4 oz |
radishes |
|
| 12 oz |
celery root |
|
| 1 tbsp |
orange juice |
|
| 2 |
celery stalks with leaves, washed and trimmed |
|
| 3 1/2 oz |
assorted salad greens |
|
| 1 oz |
chopped walnuts |
|
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FOR THE DRESSING |
|
| 1 tbsp |
walnut oil |
|
| 1 tbsp |
white wine vinegar |
|
| 1 tsp |
wholegrain mustard |
|
| 1/2 tsp |
freshly grated orange rind |
|
| 1 tsp |
celery seeds |
|
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salt and pepper |
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| DIRECTIONS: |
- Peel and coarsely grate or very finely shred the carrots, daikon (white radish), and radishes. Set these vegetables aside in separate bowls until required.
- Peel and coarsely grate or finely shred the celery root and mix with the orange juice.
- Remove the celery leaves and reserve for garnishing. Finely chop the celery stalks.
- Divide the salad greens among 4 serving plates and arrange the carrots, daikon (white radish), and radishes in small piles on top. Set aside while you make the dressing.
- Mix all of the dressing ingredients together and season with salt and pepper to taste. Drizzle a little of the dressing over each salad. Shred the reserved celery leaves and sprinkle over the salad with the chopped walnuts.
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