A sharp, fresh salad built around a crisp shred of daikon, kohlrabi and pear, finished with pickled rhubarb, shiso and a sesame–coriander dressing.
Serves 4
Recipe by Ben Rand at Bubula
Ingredients:
Shred mix
140g kohlrabi, peeled
140g daikon, peeled
80g pear
4g lemon juice
Pickled rhubarb
300g rhubarb
150ml cider vinegar
150g sugar
150ml water
5g salt
5g Aleppo chilli
Dressing
40g cider vinegar
25g agave
2g coriander seeds
2g sesame seeds
2g poppy seeds
80g rapeseed oil
To finish
4 shiso leaves, finely shredded
Method:
Step 1: Pickle the rhubarb
Cut the rhubarb into 1cm pieces. Bring the cider vinegar, sugar, water, salt and Aleppo chilli to a boil, stirring to dissolve. Pour the hot liquid over the rhubarb and allow to cool completely.
Step 2: Make the dressing
Toast the sesame seeds in a dry pan until golden. Add cider vinegar, agave, coriander seeds, sesame seeds and poppy seeds to a blender. Blend on low speed and slowly stream in the rapeseed oil to emulsify.
Step 3: Prepare the shred mix
Using a mandolin with a fine julienne attachment, shred the kohlrabi, daikon and pear. Use a guard. Toss immediately with the lemon juice.
Step 4: Assemble
Lightly dress the shredded vegetables. Fold through 60g of pickled rhubarb and the shredded shiso leaves.
Serve immediately while crisp and fresh.
Enjoy!
