June 30, 2022
With some of the leftover Salmon from my breakfast, I made a salad for dinner. I used what I had on hand...some organic greens, pickled daikon radishes, fresh radishes, quick sautéed and cooled-on-ice asparagus, green onion and salmon. I mix the dressing in the bottom of the salad bowl first...a tbsp of homemade red wine vinegar, about a tbsp of finely diced shallot (I stop here and wait about 10-15mn while I get other prep done, and let the shallots soak in the vinegar. Then I add in 3-4 tbsp of my favorite olive oil (it's expensive and I only use for salads or finishing...not for cooking. I have another olive oil that I reserve just for cooking, and only at low temperatures.) I whisk the olive oil in until the dressing thickens and then season with salt and pepper. Then toss in all other ingredients. Wash,dry and handle the lettuce leaves with gentle care.
Pickled Daikon Radishes
GF/V/DF
Heat 1/4 cup wateri n a small saucepan. Add a pinch of salt, 1/4 cup sugar and 1/3 cup vinegar. Keep at a low boil, stirring until the sugar and salt dissolves. Turn off heat. Add a few peppercorns, a few corriander seeds, a few mustard seeds and a small dried red Chile, seeds removed. The spices combined should be about 1 tbsp total. Let cool. Pour over 1/2lb julienned daikon radishes.
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