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chef patrick Asfaux5/5
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4 spring onions thinly sliced with part of the stems
10 g (0.4 oz) fresh ginger prepared in tiny cubes
a few pink peppercorns
1 small pinch of fleur de sel
and a little dried seaweed (wakamé)
3 cl (1 fl oz) rice vinegar or cider vinegar
3 cl (1 fl oz) hazelnut oil.
Step-by-step directions
1 In a large salad bowl, pour the radish slices, ginger, spring onions, pink peppercorns then sprinkle with your fleur de sel and dried seaweed stir and mix well then cover and let sit for 10 minutes.
2 If the radishes have released a lot of water, drain a little, otherwise add the rice vinegar and hazelnut oil. The crispness of the radishes mixed with this seasoning will give you a small surprising starter that will whet your guests' appetites.
My Garden Radish Salad5/5
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AFTouch Cuisine
My Garden Radish Salad
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Add AFTouch to your home screen
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3. Tap Add at the top right.
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