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300 g daikon
2-3 tbsp apple vinegar
1 pinch salt
Mild mustard


qb = quanto basta
Cc = cucchiaio
cc = cucchiaino
pz = pizzico


A delicate sauce suitable for vegetable and legume salads, also good with steamed fish. Daikon is a Japanese root with a flavour somewhere between radish and horseradish, but without the heat of the latter. It is very high in vitamin C and minerals. Also excellent diced, parboiled and mixed into a vegetable salad.


Place the daikon in a bowl. Add a teaspoon of mild mustard (or more, according to taste), 2 tbsp apple vinegar and a pinch of salt. Mix well and leave in the fridge for a few hours.

Recipe taken from “Le ricette dei magnifici 20” by Marco Bianchi, a researcher in biochemistry, published by Ponte Alle Grazie Editore.

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