Name: Avocado and Radish Salad with Onion Tempura
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: ½ teaspoon salt; 1½ tablespoons nam pla (Thai fish sauce); 3 tablespoons fresh grapefruit juice; 1½ teaspoons mustard oil; ¾ teaspoon sesame oil; 1½ tablespoons fresh lime juice; 1 tablespoon rice vinegar; 1½ cups radish sprouts; ¼ teaspoon salt, plus more to taste; 1 cup cornstarch; 1 fresh red Thai chile, seeded and minced; ¾ cup heavy cream; ¼ teaspoon salt; 1½ teaspoons Chinese mustard powder; 1½ teaspoons superfine or powdered sugar; 2 teaspoons baking powder; 1 cup potato starch; ½ cup paper-thin slices icicle radish (about ½ radish); 1 tablespoon fresh lime juice; 1 fresh red Thai chile, seeded and crushed; 1½ tablespoons peanut oil; Corn, or vegetable oil for deep-frying; 1 medium onion, cut into ½-inch slices crosswise; 1 tablespoon minced fresh ginger; ½ cup paper-thin slices round red radishes (about 6 radishes); 1 tablespoon peeled and minced fresh galangal, or use more ginger; 7 kaffir lime leaves, center ribs removed; Salt; 2 avocados, preferably Hass, seeded, peeled, and cut into ½-inch slices; 1 tablespoon cornstarch

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Feathery light onion tempura is the perfect counterpoint to the smooth avocado and crisp radishes in this salad, and the spiciness of Chinese mustard is offset by the citrus vinaigrette.

Ingredients

Onion tempura

1 medium onion, cut into ½-inch slices crosswise
¾ cup coconut juice, preferably Bangkok Market brand
¾

Method

To make the tempura: Separate the rings of the onion slices from one another and lay them in an even layer in a shallow baking dish. Stir the coconut juice, cream, and salt together and pour over the onions. Let the onions soak in this mixture for at least 1 hour. Mix the cornstarch, potato starch, and baking powder together in a shallow dish. Drain the onions and