Romaine Hearts with Daikon Radish and Mint

Good romaine. Its sturdy cups cradle dressings, herbs, everything so well. Try to use the really pale green inner leaves as they provide more juicy snap. This dish works best if the daikon is marinated overnight. If that’s not possible, let it sit in the vinaigrette for at least an hour. You may not need all the vinaigrette, but the leftover portion will keep in the fridge for at least a week.