• 1 small daikon radish (about 6 inches)
• 1 bunch watercress
• ½ tablespoon black sesame seeds
• 6 whole radicchio leaves

  DRESSING

• 1/4 cup fresh lemon juice
• 1 tablespoon shoyu (natural soy sauce)
• 1/4 cup toasted sesame oil
• 1 tablespoon umeboshi vinegar (obtainable in natural food stores)

1. Shred the daikon coarsely, using the large holes of a grater; set aside.
2. Remove the large, tough stems of the watercress. Chop the leaves and small
3. stems coarsely.
4. Place the radicchio leaves on 6 individual salad plates or arrange on a large serving platter.
5. Divide the watercress equally among the radicchio leaves and place a mound of grated daikon on top.
6. Sprinkle the daikon with the sesame seeds.
7. To make the dressing: combine all the dressing ingredients in a small bowl or jar and stir or shake to blend well.
8. Pour a few tablespoons over each portion.
9. Serve immediately.

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Paperback: 336 pages
Publisher: Ballantine Books - February 1991
ISBN-10: 0345370287
ISBN-13: 978-0345370280