Black radish, apple and caper flower salad
A fresh, crunchy salad of daikon and apple, tossed with a creamy mustard dressing and finished with briny caper flowers. A light, refined starter that fits beautifully into a classic menu.
Serves: 4
Preparation: approx. 20 minutes
Cooking: 0 minutes (no cooking time)
Total time: approx. 20 minutes
Ingredients
- 1 medium daikon (approx. 400–500 g)
- 1 crisp apple (e.g. Elstar, Cox or Granny Smith)
- 4 tablespoons crème fraîche
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil + extra to finish
- 2 tablespoons fleurs de câpres (caper flowers), drained
- 2 tablespoons roughly chopped walnuts, lightly toasted (optional)
- Salt to taste
- Freshly ground black pepper
Preparation
- Prepare the daikon
Peel the daikon. Slice the daikon into very thin rounds using a mandoline or sharp knife and, if desired, cut them into fine strips. Place in a large bowl. - Prepare the apple
Wash the apple, remove the core and slice the apple into thin slices or fine strips. Toss the apple immediately with 1 tablespoon of the lemon juice to prevent discolouration. Add to the daikon. - Toast the walnuts (optional)
Toast the walnuts briefly in a dry frying pan over medium-high heat until they lightly colour and become fragrant. Leave to cool and chop roughly. - Make the dressing
In a small bowl, mix the crème fraîche with the Dijon mustard, the remaining 1 tablespoon of lemon juice and the 2 tablespoons of olive oil. Whisk until smooth and creamy. Season to taste with salt and freshly ground black pepper.
Method
- Toss the salad
Pour the dressing over the daikon and apple. Gently toss everything together so the strips are lightly and evenly coated with dressing. - Plate up
Divide the salad among 4 chilled plates. Scatter the fleurs de câpres over the plates. Sprinkle with the roughly chopped, toasted walnuts if desired. - Finish the salad
Finish the salad with a few drops of extra virgin olive oil and a little more freshly ground black pepper. - Serve the salad
Serve the salad immediately, so the daikon and apple stay nicely crunchy. Delicious as a fresh starter, for example with toasted sourdough bread. Pairs well with smoked fish or a warm escargot dish and is very suitable as a light, refined start to a dinner.
