| RAW CORN AND DAIKON RADISH SALAD WITH SPICY LIME DRESSING |
2 tablespoons fresh lime juice
1 small jalapeño, seeded and coarsely chopped
1 1/2 teaspoons honey
1/4 teaspoon cumin
1/4 cup vegetable oil
sea salt and freshly ground black pepper
4 cups fresh corn kernels (from 4 ears)
2 daikon radishes, (about 4-6 inches each) julienned (cut into
matchstick size sticks)
1/2 cup coarsely chopped flat leaf parsley (or cilantro)
1/4 small red onion, very thinly sliced
In a blender, purée the lime juice jalapeño, honey and cumin. With
the machine on, add the vegetable oil. Season with salt and black
pepper.
In a large bowl, toss the corn, daikon radishes, parley, red onion and
dressing. Season with salt and pepper and serve.
(source: adapted from the Food & Wine Annual Cookbook 2008)
1 small jalapeño, seeded and coarsely chopped
1 1/2 teaspoons honey
1/4 teaspoon cumin
1/4 cup vegetable oil
sea salt and freshly ground black pepper
4 cups fresh corn kernels (from 4 ears)
2 daikon radishes, (about 4-6 inches each) julienned (cut into
matchstick size sticks)
1/2 cup coarsely chopped flat leaf parsley (or cilantro)
1/4 small red onion, very thinly sliced
In a blender, purée the lime juice jalapeño, honey and cumin. With
the machine on, add the vegetable oil. Season with salt and black
pepper.
In a large bowl, toss the corn, daikon radishes, parley, red onion and
dressing. Season with salt and pepper and serve.
(source: adapted from the Food & Wine Annual Cookbook 2008)
