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Asian Pear and Daikon Salad with Yuzu Vinaigrette
- Serves
4
- Difficulty
Easy
By Diane Morgan
Published 2012
Beautiful and contemporary, this salad is white on white with contrasting dark specks from the black sesame seeds. Crisp sticks of Asian pear and daikon are tossed with brightly acidic yuzu vinaigrette. If you can’t find yuzu juice, substitute equal parts fresh lemon and lime juice.
Ingredients
1 tbsp. 2 tsp. 2 ts
Method
- In a medium bowl, whisk together the yuzu juice, oil, sesame seeds, sugar, and salt, dissolving the sugar and salt.
- Halve and core the pear and cut into sticks about 3 in/7.5 cm long and ¼ in/6 mm thick and wide. As the pear sticks are cut, add them to the dressing and stir to coat to prevent browning. Peel the daikon and cut into sticks the same size. Add them
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