pink, white and greens

Chewy bitter greens sandwiched between crunchy radish and beet are sweetened by spicy sesame sauce. The result is a rainbow of textures and flavors.

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serves 4-6

INgredients

3-4 pink radishes

1/3 daikon radish

1 bunch dandelion greens

1 Chioggia beet

1/3 cup spicy sesame sauce (for recipe, see my June 25th post)

pinch of sea salt

Process   

Wash the radishes and dandelion greens well, and trim them.

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Slice the daikon and pink radishes into rounds that are about ¼ inch thick. Set them aside.

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Bring a medium-large pot of water to a boil. Add a pinch of sea salt. When the water is roiling boiling, drop in the daikon rounds.  It should take about 1-2 minutes for them to float to the top; when they do, remove them with a wire or mesh skimmer or a slotted spoon.  Bring the water back to a boil. Add the pink rounds. These will take less time to blanch than the daikon (about 1 minute); when they rise to the water’s surface, remove them. Set all the radish rounds aside. Bring the water to a boil again.  Drop in the dandelion greens, whole.

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These will rise to the top almost immediately; remove them and allow them to cool on a plate.  In the meantime, peel the Chioggia beet.

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Use a sharp knife to shave tiny pieces from the bottom (pointed) part of the beet.  Set these aside.

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Build the rounds  Place the radish rounds on a plate.  Roll the dandelion greens into mounds. Place one dandelion roll-up on top of each radish round.

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Pour a teaspoon of spicy sesame sauce on top of the greens.  Top with a beet shaving.

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Arrange these colorful veggie sculptures on a plate.

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©Nancy Wolfson-Moche 2013