Toasted Sesame Radishes


3 radishes, cleaned and thinly sliced with mandoline or knife
whole cucumber, thinly sliced with mandoline or knife
1 tablespoon sesame seeds
3 tablespoons white wine vinegar
1 teaspoon sugar
Red pepper flakes to taste
Salt and pepper to taste
1/2 teaspoon olive oil


Thinly slice the radishes and cucumbers with mandoline or carefully with knife. Toss into medium sized bowl. Set aside. Heat a small saute pan. Add the sesame and mustard seeds. Toss frequently until they become fragrant and slightly browned. Turn off heat and set aside.
Whisk the vinegar, sugar, red pepper flakes, salt and pepper. Slowly add the olive oil and whisk well. Pour in the sesame and mustard seeds. Whisk. Pour over the radishes and cucumbers. Toss and coat evenly. Let sit for about 10 minutes. Toss again. Serve immediately as a light first course or alongside sushi or appetizers.


2.0 appetizer salads


Thursday, March 3, 2011 - 10:05pm


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