Britesea
Sustainability Master
This is a recipe we really like. You don't have to put in the sausage if you'd rather have a meatless entree. This is nice stuffed into a pita or wrapped in a tortilla.
DAIKON RADISH REMOULADE
1 lb. daikon radish (or celeriac if you want the more traditional remoulade)
3 tbsp. dijon-style mustard
4 tbsp. olive oil
1 tsp. white wine vinegar
1/4 cup minced parsley
Peel and cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well.
Add 3-4 sausages, sliced, or some chopped ham or pork to make this a meal.
DAIKON RADISH REMOULADE
1 lb. daikon radish (or celeriac if you want the more traditional remoulade)
3 tbsp. dijon-style mustard
4 tbsp. olive oil
1 tsp. white wine vinegar
1/4 cup minced parsley
Peel and cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well.
Add 3-4 sausages, sliced, or some chopped ham or pork to make this a meal.
