This salad uses an Asian Daikon, which is an asian radish. They are available at some Farmer’s Market (Hamilton Farmer’s Market has them) and some grocery stores. My step-mother uses them all the time at family dinners, so when I came across this recipe I thought I’d know what it would taste like. I must have gotten a good one because my Daikon had a very strong radish taste to it. It was a fun salad to put together and you should give it a go.
Peel your daikon and thinly slice it (long thin slices, like linguine) I used the potato peeler to get the long thin strips.
Mix the strips with your watercress and dress with the following dressing:
Creme Fraiche & Grilled Lemon Dressing:
1 large lemon halved
3 tablespoons olive oil
3 tablespoons creme fraiche or mayo
2 heaping teaspoons Dijon mustard
sea salt, pepper, soy sauce
Broil the lemon halves for 5 minutes until soft and charred. Squeeze the juice into a bowl. Add the rest of the ingredients, mix together and season to taste.