Serves 4
1 four inch piece daikon
Juice of 1/2 lime
sea salt and freshly ground pepper
8 green beans, thinly cut on the diagonal
1/4 tsp. white wine vinegar
1 TB toasted sesame oil
Herb Sauce:
1 cup firmly packed spinach leaves
1/2 cup firmly packed fresh tarragon leaves
1 cup watercress leaves with stems
1 clove garlic
6 TB pure water
4 tsp. olive oil
sea salt and freshly ground pepper
Garnish:
1 red Thai chili, seeded and very finely julienned
1 orange Thai chili, seeded and very finely julienned
1/4 cup chopped cilantro or baby cilantro sprouts
2 scallions, white part only, thinly cut on the diagonal
Using a vegetable peeler, peel the daikon. Cut it in half length wise into 3/4 inch thick strips. Again using the peeler, cut into paper-thin strips about 1 inch wide and 4 inches long. Place in a bowl, add the lime juice and salt and pepper to taste, and toss to mix.
Combine the green beans, vinegar, and sesame oil in a bowl and toss to mix. Season to taste with salt and pepper.
To make the herb sauce, combine the spinach, tarragon, watercress, garlic, water, and olive in a blender and process until smooth. Season to taste with salt and pepper.
Assembly: Spoon a ring of the herb sauce in an oval on each plate. Arrange 1/4 of the daikon strips, green bean salad, and red and orange chili pieces in the center of the sauce. Sprinkle with the cilantro and scallions.
Enjoy!
