Smoked salmon, watercress, and daikon salad with ginger vin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A; (1-to 2-inch) length | ||
| ; of fresh gingerroot | ||
| 1½ | tablespoon | Rice vinegar; (available at Asian |
| ; markets and some | ||
| ; supermarkets) | ||
| ¼ | cup | Vegetable oil |
| A pinch of sugar | ||
| 3 | cups | Loosely packed watercress sprigs; rinsed and spun dry |
| ¼ | pounds | Daikon; (Oriental white |
| ; radish), peeled and | ||
| ; sliced into | ||
| ; paper-thin rounds | ||
| ; (about a 4-inch | ||
| ; length) | ||
| ¼ | pounds | Smoked salmon; sliced thin |
Directions
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.