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.

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