Ingredients
SERVINGS: 8 Serving(s)
For the Salad
- 1 small daikon radish
- 1 watermelon radish
- 1 raw Chioggia beet
- 1 raw yellow beet
- 1 small head red radicchio
- ¼ cup pistachios
- ¼ cup pine nuts
For the vinaigrette
- 1 heaped tablespoon nut mustard
- ¼ cup extra-virgin olive oil
- juice of 1 lemon
- 1 tablespoon finely chopped chives
Preparation
Peel the radishes and beets and slice them all very thinly on a mandoline. Separate the leaves of the radicchio. On a large platter, arrange the radish and beet slices and radicchio leaves in an attractive manner, interspersing the different varieties and colors.
Dry-roast the pistachios and pine nuts in a small pan over low heat until they release their aroma. Immediately scatter the warm nuts over the vegetables.
In a small bowl, whisk together the vinaigrette ingredients to form an emulsion. Pour the vinaigrette over the vegetables and serve.
About this recipe
[Editor’s note: If nut mustard is difficult to come by, grind walnuts into small amount of Dijon for this recipe.]