Radish, pear and seaweed salad with miso dressing

AT A GLANCE

  • Serves 6 people

Seaweed is the new black. The dried form can be found in the Asian section of supermarkets and keeps a long time in the pantry. Keep a few packets handy to add to salads like this, and experiment with mixing different kinds together. Given its ocean origin, this salad goes extremely well with all kinds of seafood.

  • 50 gm dried wakame
  • 700 gm radish, trimmed, scrubbed and quartered
  • 2 pears (such as Packham), shaved on a mandolin
  •  
  • Miso dressing
  • 1 tbsp light soy sauce
  • 1 tbsp rice wine
  • 1 tbsp cider vinegar
  • 2 tbsp shiro miso
01   Place wakame in a large bowl, cover with warm water and set aside to soak for 5 minutes, then drain well. Combine radishes and pears in a large bowl, then add drained seaweed.
02   For miso dressing, combine soy sauce, rice wine and cider vinegar in a bowl with 2 tbsp water. Add miso and whisk to combine.
03   Arrange salad in a large serving bowl or on a plate, drizzle with miso dressing and serve.

Topics:

RADISHES, SALAD, VEGETARIAN, MISO, ASIAN, PEARS, WAKAME, SIDE DISH, WINTER

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND EMMA KNOWLES

FEATURED IN

Jun 2015

Jun 2015

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