Cress Salad, Arugula, and Mizuna with Radishes, Daikon, and Sour Cream Dressing
Salads • Pan-Asian
Description
The green base here consists of salad leaves with a mustard and pepper aroma, which perfectly highlights the flavor of white radish and red radish. You can use not just two, but three or more types of radish; for example, you could also include green and black radish. However, the black radish can be somewhat bitter when used raw in a salad, so it can be lightly marinated beforehand in vegetable oil or sour cream dressing.
Ingredients
- Arugula 5 oz
- Cress salad 5 oz
- Mizuna 5 oz
- Dill 0 oz
- Parsley 0 oz
- Radish 5 oz
- Daikon 5 oz
- Mustard Greens 1 tablespoon
- Safflower Oil 2 spoons
- Sour Cream 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Thinly slice the daikon and radish. In a deep bowl, combine the daikon, radish, and salad leaves with roughly chopped parsley and dill.
Step 2
In another bowl, mix the mustard with sunflower oil and sour cream, then season with salt and pepper.
Step 3
Toss the contents of the salad bowl with the dressing.
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