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Kitchen Notebook

January 24, 2021

Purple Daikon Salad with Cara Cara Orange Vinaigrette

15 Mins

  • 1 Medium Purple Daikon
  • 4 oz Crispy Lettuce Mix
  • 1 Shallot, finely minced
  • ½ Cara Cara Orange, juiced and zested
  • 2 Tbsp Apple Cider Vinegar
  • 2 tsp Honey
  • 1/2 tsp Dijon Mustard
  • 3 Tbsp Olive Oil
  • ¼ cup Toasted Walnuts, chopped

Using a mandoline or sharp chef’s knife, slice radish into very thin rounds.

Whisk together orange juice and zest, apple cider vinegar, honey and Dijon. Continue to whisk as you drizzle in olive oil. Season with sea salt and pepper, to taste.

Place radish slices in large bowl and pour enough vinaigrette in to coat without soaking. Gently toss. Let marinate 10-15 minutes. Set aside. Reserve remaining dressing.

Meanwhile, toast walnuts. Once radishes have marinated, add crispy lettuce mix to bowl and drizzle with more dessing. Sprinkle with walnuts and minced shallot; and serve.

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