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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.
Yield:4

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
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
salt and pepper
DIRECTIONS:
  1. Peel and coarsely grate or very finely shred the carrots, daikon (white radish), and radishes. Set these vegetables aside in separate bowls until required.

  2. Peel and coarsely grate or finely shred the celery root and mix with the orange juice.

  3. Remove the celery leaves and reserve for garnishing. Finely chop the celery stalks.

  4. 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.

  5. 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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