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Author Notes: This recipe puts an Asian spin on the radish and chive salad featured in many Mennonite cookbooks published in Central PA. The addition of the sesame oil helps smooth out both the bitterness of the radish and the bite of the chive. Preparation is as simple as slice, snip and stir, making it a perfect complement to grilled meats. - cheese1227 —cheese1227
Food52 Review: At title's glance this salad doesn't really let you know what you're in for. It is a great balance of Asian flavors and would be out of sight on a banh mi or some spiced pork belly a la Daniel Boulud. The radish is just destined for goodness when paired with the sesame oil and the fish sauce. While I am happy with the amount of sesame oil called for, I know it might be overpowering for some -- but don't let that keep you from trying these, just use half sesame and half grapeseed oil and enjoy the salty goodness the fish sauce and the sour chives. - thirschfeld —The Editors
Makes 2 cups
- 12 large radishes (multiple colors are nice, but not necessary), scrubbed clean, trimmed and sliced in half moons
- ½ cup of fresh chives, snipped with kitchen shears into ½-inch lengths
- 2 Tablespoons toasted sesame oil
- 1 Tablespoon rice vinegar
- ½ teaspoon Thai fish sauce
- Fresh ground black pepper to taste
- Place sliced radishes and snipped chives into a serving bowl. In a second smaller bowl combine sesame oil, rice vinegar, fish sauce and pepper, and whisk until the mixture emulsifies. Just prior to serving, mix the vinaigrette thoroughly with the radishes and chives. Serve immediately. Yields four ½ cup servings
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