Serves 4-6
Ingredients
Salad:
3 stalks celery
2” round daikon
2 large red radish
1 cup walnuts, chopped
1 handful flat leaft parsley, finely chopped (stems included)
2 scallions, finely chopped (all parts)
Vinaigrette:
1 tbsp grapefruit zest
1 tbsp lemon zest
2 tsp orange zest
125ml citrus juice
2 cloves garlic, minced
4 sprigs fresh thyme, leaves only
½ tsp freshly ground pepper
1 heaping tsp Dijon mustard
1 tsp umeboshi (optional)
1 ½ tsp raw honey
salt
olive oil
Method
1. Trim celery and radish, peel daikon and slice all three super thinly on a mandolin and transfer to a medium bowl. Add walnuts, parsley and scallions, and stir to combine.
2. In a medium bowl, anchored with a kitchen towel underneath, combine the citrus zest, juice, garlic, thyme, dijon, umeboshi (if using), and honey. Season with salt and pepper and whisk to combine. While whisking, very slowly drizzle in olive oil. Continue until you’ve got about ¾ of a cup of olive oil used, and the mixture is a homogenous mixture. Taste and adjust seasoning as necessary. Pack up in an airtight jar and store in the fridge.