Japanese Radish Salad with Ume Plum Dressing
Umeboshi have a sharp sometimes tart taste and are often rather salty. They are exceedingly good for cleansing the palate and stimulating the appetite.
- 1/4 daikon (Japanese radish)
- 1/4 carrot
- some chives
- some cherry tomatoes
- green salad
- 2 umeboshi
- 3 tbsp vegetable oil
- 2 tbsp vinegar
- 1 tbsp sake
- Julienne the daikon and carrot by cutting into thin strips, and finely chop the chives.
- Remove the stones from the umeboshi and crush using a mortar and pestle; Then add the oil, vinegar, sake and some pepper and mix.
- Arrange the salad, tomatoes, daikon and carrot on a plate, garnish with the chives and pour over the dressing.