April Bloomfield's Steamed and Raw Radish Salad with Kimchi and Sesame

¾ pound daikon radishes (each no thicker than 1½ inches), peeled, topped, tailed, and cut into 1-inch irregularly shaped pieces

1 pound mixed small radishes (some with pert greens left on), halved or quartered lengthwise if larger than 1 inch in diameter

3 tablespoons sesame seeds

Maldon or another flaky sea salt

4 tablespoons neutral oil, such as safflower or grapeseed

¾ cup roughly chopped drained kimchi, plus 2 tablespoons of the kimchi liquid

1 teaspoon toasted sesame oil

1 head Little Gem lettuce (or other crunchy lettuce like Romaine), root end and floppy outer leaves discarded, leaves separated

Directions at food52.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer