| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1991 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Daikon radish; (available at |
|
|
; specialty produce |
|
|
; markets andmany |
|
|
; supermarkets), |
|
|
; peeled |
| 3 |
tb |
Dijon-style mustard |
| 4 |
tb |
Olive oil |
| 1 |
ts |
Wine vinegar |
| 1/4 |
c |
Minced fresh parsley leaves |
INSTRUCTIONS
Cut the daikon into 2-inch-long fine julienne strips or grate it coarse.
Rinse a large bowl with hot water, dry it, and in it whisk the mustard with
3 tablespoons hot water. Add the oil in a slow stream, whisking until the
dressing is emulsified, and whisk in the vinegar and salt and pepper to
taste. Add the daikon strips and the parsley and toss the mixture well.
Serves 6.
Gourmet April 1991
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