Radish Carpaccio with Prune & Miso Dressing

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.

Servings: 4
Prep Time:
Cook Time:

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 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 Prunes. Drizzle with Prune Dressing and garnish with mint leaves.