Crisp daikon and onion sprouts add a satisfying crunch to this salad, while smoked salmon adds gourmet flair.
- Thinly slice daikon lengthways, then thinly slice lengthways into 3mm strips. Place in a medium bowl and over with cold water. Set aside for 5 minutes or until crisp. Refresh under cold running water. Drain well.
- Whisk orange juice, vinegar and oil together in a small bowl. Season with salt and pepper.
- Combine the rocket, lambs tongue lettuce, radish and onion sprouts in a large bowl. Arrange the salad and salmon in layers on serving plates. Drizzle with dressing and serve immediately.
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Store Spice Organizer
Food Storage Container Set
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