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DAIKON SALAD
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by SCHILO VAN COEVORDEN
INGREDIENTS
Thinly sliced daikon Takuwan root Blanched green asparagus Avocado slices Enoki mushroom Daikon cress Field lettuce Chives
Daikon dressing
400g daikon 200g ginger 20g garlic 150g pickled ginger 130g soy sauce 50ml pickled ginger juice 500ml vegetable oil
Method
Blitz smooth in a blender add salt to taste. Peel the daikon, cut it length wise in a square and make thin slices. Cut the takuwan in sticks of 6 centimeters. Clean the asparagus and also cut these in pieces of around 6 centimeters. Cut the avocado length wise in a nice piece. Have the rest of the items ready so you can the assembly of the roll. Place a daikon sheet on the chopping board and start placing the ingredients in the sheet. When all items are on the sheet, start make the roll. Do not apply to much pressure, then the items could get squeezed out. When you made a nice roll, keep it together with a single piece of chives. The chives have to be dipped in hot water.
