Daikon and Pear Salad
If you are having Chinese, Thai or Japanese dish for dinner, this simple daikon and pear salad will certainly compliment the meal.
Light, crisp, fresh, and with a wonderful taste, the salad will enhance the unique taste of the main dish while smoothening its spiciness.
Also I could not resist adding some grainy mustard to the salad as a dressing, despite this French condiment is far from Chinese or Thai cuisine.
Whole grain Dijon mustard is my gastronomic delicacy. To me, it makes any sauce richer in taste and more interesting in presentation (OH! Those little balls of mustard seeds!). May be, this is just my imagination?
- 1 ripe but firm pear (or Asian pear)
- Daikon redish, 6” piece (about)
- 4-6 cups baby spinach, arugula or spring salad mix (not pressed)
- 1 tbsp sesame seeds (optional)
For the dressing:
- 1 tbsp whole grain Dijon mustard
- 1 tbsp finely chopped cilantro or ½ tsp dried
- ½ tsp hot pepper flakes
- 1 tbsp rice vinegar or lemon juice
- 3-4 tbsp extra virgin olive oil
For the dressing mix and lightly whisk all the ingredients.
Peel the daikon.
Julienne the daikon and the pear using a mandoline grater or a knife.
Arrange a bed of arugula or spinach in a serving dish. Top with the daikon-and-pear mixture. Drizzle with the dressing and sprinkle with sesame seeds.
Cook with pleasure!