Daikon & Radish Salad with Wild Herbs

Although I am a big fan of local markets, every now and then you cannot avoid the grocery store. Next to the ‘usual suspects’ in the vegetable aisle I found a little package of ‘Wildkr√§uter aus der Region’, herbs from the region. A lot of herbs most people in the Netherlands or the US hardly ever can get their hands on, let alone will use in the kitchen: sorrel, wild rocket, plantain, yarrow, chickweed, mallow, edible flowers, and ‘ordinary’ fennel green as well. Look around for special herbs, and try something other than basil or parsley for a change. The Germans use a lot of wild herbs in their dishes, some of which I never tasted before I moved to Berlin, but are absolutely worthwhile.

Salad, serves 4
Action time: 10 minutes

2 tsp Dijon mustard
juice of 1/2 lemon
2 tbsp olive oil
1 small daikon
1 bunch of radishes
approx 2.5 oz/75 g (wild) soft herbs and edible flowers

1. In a bowl, whisk the mustard, lemon juice and olive oil. Season to taste with salt and pepper.

2. Peel the daikon with a vegetable peeler. Slice or shave the daikon and radishes thinly. Mix the daikon and radishes with the vinaigrette.

3. With a sharp knife, chop all herbs and combine with the vegetables. Tastes great with some baked potatoes, or simply with bread and cheese.

KTF rettich radijs salade rauw KLEIN

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