Radish Carpaccio with Prune & Miso Dressing
Radish Carpaccio with Prune & Miso Dressing

Radish Carpaccio with California Prune & Miso Dressing

California Prunes help to thicken this vinaigrette dressing and give it a nice, sweet flavour. It adds great balance to the tangy radish salad.

Recipe courtesy of Chef Mark Liberman and the California Prune Board.

Makes: 4Prep Time: 30 minCook Time: steep/ cool: 1 hr
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INGREDIENTS

  •  
  • Prune Dressing:
  • 1/2 cup dry white wine
  • 1/2 cup California Prunes
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white miso
  • Salad:
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon poppy seeds, toasted
  • 1/2 teaspoon salt
  • Juice and zest of 1 lemon
  • 4 large watermelon radishes, very thinly sliced
  • 8 Easter egg radishes, very thinly sliced
  • 1/4 cup chopped California Prunes
  • Fresh mint leaves

DIRECTIONS

1.  To prepare dressing, bring wine to a simmer in a small saucepan. Pour over California Prunes and set aside to steep for 30 minutes. Place in a blender with remaining dressing ingredients and purée until smooth. Let cool to room temperature.

2.   To prepare salad, stir together olive oil, poppy seeds, salt, lemon juice and zest in a medium bowl. Add Easter egg radishes and toss lightly to coat.

3.   Line 4 plates with watermelon radishes. Arrange Easter egg radishes over the top and sprinkle with California Prunes. Drizzle with California Prune Dressing and garnish with mint leaves.