CC license


Ingredients:

  • 1 red pepper
  • 1 large mooli (daikon/white radish)
  • small bunch of Chives
  • 100g (3 1/2 oz) enoki mushrooms
  • 1 avocado, sliced
  • 1 small radicchio
  • 1 small lollo rosso Lettuce
  • 1 small oak leaf Lettuce

For the dressing:
  • 45g (1 1/2 oz) Ginger, sliced
  • 4 Shallots, peeled
  • 50g (1 2/3 oz) mooli (daikon/white radish)
  • 100 ml (7 Tbsp) Mirin, (Japanese cooking wine)
  • Sugar, to taste
  • 60ml ( 4Tbsp) light Soy sauce
  • 125ml (8 Tbsp) grapeseed oil
  • 1 1/2 clove Garlic
 
Method:

  1. To make the dressing, homogenise all the ingredients in a blender.
  2. Set the oven to 200°C/gas 6. Place the pepper on a baking sheet and roast for 15-20 minutes until softened and charred. Remove the pepper from the oven and immediately place in a plastic bag. Leave to cool and then peel the pepper, remove the seeds and cut into strips.
  3. Peel the mouli and slice on a mandolin so that you have long thin sheets.