| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Asian |
July 1991 |
1 |
servings |
INGREDIENTS
|
|
A; (1-to 2-inch) length |
|
|
; of fresh gingerroot |
| 1 1/2 |
tb |
Rice vinegar; (available at Asian |
|
|
; markets and some |
|
|
; supermarkets) |
| 1/4 |
c |
Vegetable oil |
|
|
A pinch of sugar |
| 3 |
c |
Loosely packed watercress sprigs; rinsed and spun dry |
| 1/4 |
lb |
Daikon; (Oriental white |
|
|
; radish), peeled and |
|
|
; sliced into |
|
|
; paper-thin rounds |
|
|
; (about a 4-inch |
|
|
; length) |
| 1/4 |
lb |
Smoked salmon; sliced thin |
INSTRUCTIONS
Grate the gingerroot into a fine sieve set over a bowl, press on the pulp
to extract 2 teaspoons of the juice, and discard the pulp. To the bowl add
the vinegar, the oil, the sugar, and salt and pepper to taste and whisk the
dressing until it is emulsified. Divide the watercress among 4 salad plates
and arrange some of the daikon rounds down the center of each plate. Roll
the salmon into 8 rosettes, arrange 2 rosettes on each plate, and drizzle
the dressing over the salads.
Serves 4.
Gourmet July 1991
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