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Black radish salad with orange vinaigrette

Black radish salad with orange vinaigrette

Kitchen: MediterraneanDifficulty: Simply
Servings

4

Servings
Preparation time

15

Minutes
Cooking time

5

Minutes
Total time

20

Minutes

Ingredients

  • 2 lemons

  • 1 tsp orange blossom water

  • 1 tablespoon sugar/honey

  • 1 tsp sea salt

  • 1 pinch of sweet paprika powder

  • 1 pinch cinnamon

  • 1 pinch dried oregano

  • 250 ml olive oil

  • 200 g smoked tofu

  • 100 ml sweet soy sauce

  • 1 1/2 tablespoons sugar/honey

  • 1 handful pine nuts

  • 2 black radishes

  • 1 apple

  • Rapeseed oil for frying

  • Oregano leaves for garnish

Instructions

  • For the vinaigrette, put all the ingredients except the oil in a tall container and blend with a hand blender. Then slowly add the oil and continue blending. Cut the tofu into cubes of about 1 cm. Then mix with the sweet soy sauce and sugar and let it stand for half an hour. Roast the pine nuts in an oven preheated to 180 degrees for 5 minutes.
  • Wash the radish and cut with peel into 1 1/2 cm thick cubes. Core the apple and cut into cubes without peeling. Heat the canola oil in a pan on high heat and fry the tofu in it, turning regularly, until it has a nice, caramel-colored crust on all sides. Mix the tofu, apple, and radish cubes in a bowl with the vinaigrette. Lastly, sprinkle the toasted pine nuts on top and garnish with a few oregano leaves.
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