Two Radish, Some Mushroom & Olives
The heat of black radish really stands out in this salad. The watermelon radish is a beautiful fuschia, bound to wow whoever shows up for dinner. You can really use any kinda radish, just pick one. Slicing the ingredients extra thin makes the texture of the salad interesting as you crunch through the layers of flavor. This is excellent on a hot day on a chilled plate. If you freeze tofu before you slice & it becomes porous and perfect for absorbing dressing.
2 tablepoons tahini
2 teaspoon sesame oil
1 tablespoon canola oil
juice of ½ lemon
tamari, to taste
2 small black radish (10 ounces)
2 small watermelon radish (10 ounces)
6 ounces firm tofu, frozen
5 ounces cremini mushroom
3 ounces enoki mushrooms
1 tablespoon nigella seed
1/2 cup dry cured (wrinkly looking) olives, chopped
Whisk together tahini, sesame oil, canola, lemon juice and tamari.
Use a mandolin or very sharp knife to slice the radishes, tofu and crimini mushrooms into paper thin slices. Dividing the ingredients evenly among six plates, arrange the slices in layers, drizzling each layer with dressing before adding the next layer. Top each salad with a sprinkle of nigella seed, olives and a small bunch of enoki mushrooms.
Plates may be assembled, covered and chilled a few hours before serving.