Servings:
Serves four Servings
Ingredients
Salad:
- 5 baby red carrots
- 1 head fennel
- 6 head colorful radishes
- 1 head large firm mushroom
- 6 head small colorful beets
- 1/4 cup finely sliced chives
Vinaigrette:
- 5 baby red carrots
- 1 head fennel
- 6 head colorful radishes
- 1 head large firm mushroom
- 6 head small colorful beets
- 1/4 cup finely sliced chives
- 1/4 cup yuzu juice
- 1 cup grapeseed oil
- 1/4 cup finely grated daikon radish
Preparation
Baking Directions:
Delicately wash and clean the vegetables using a cloth towel and warm water.
Remove all green but do not peel the vegetables.
Slice them thinly with a Japanese mandolin.
Hold sliced vegetables in cold water up to one day.
Remove vegetables from water and carefully pat dry with a towel.
Combine in a large bowl with arugula sea salt, pepper, chives and lightly dress the salad with the mixed yuzu vinaigrette.
Shave the mushrooms on to the salad, delicately toss and immediately place on plates.
For the vinaigrette: Place all ingredients in a bowl and mix.
Place dressed salad in center of plates.
