Black radish salad with orange vinaigrette
Kitchen: MediterraneanDifficulty: SimplyServings
4
ServingsPreparation time
15
MinutesCooking time
5
MinutesTotal time
20
MinutesIngredients
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.