Shaved Radish and Brussels Sprouts Salad
Recipe from Local Roots subscriber Claiborne Milde
1 small organic purple daikon, shaved thin (use a mandoline or very sharp knife)
6 raw brussels sprouts, thinly sliced crossways
2 Louisiana Yummy satsumas, peeled and separated
a few parsley leaves (optional)
1/4 cup ricotta salata cheese, sliced thin
1/4 cup lightly toasted, chopped walnuts
salt and freshly ground pepper, to taste
2 Tablespoons apple cider vinegar
2 tablespoons fresh orange juice (or squeeze a satsuma)
3 Tablespoons walnut oil
3 Tablespoons neutral oil such as sunflower or grapeseed
Sea salt, to taste (a couple of pinches)
1. Whisk all dressing ingredients together. Important: trust your taste buds and add more of what you think it needs, and enough salt to bring up the taste.
2. Toss together all ingredients in a bowl with half the dressing, then add more, a bit at a time, as needed. Finish with a little sea salt and pepper.