Smoked Salmon, Watercress, and Daikon Salad with Ginger Vinaigrette

1. 1

   Grate the gingerroot into a fine sieve set over a bowl, press on the pulp to extract 2 teaspoons of the juice, and discard the pulp.

2. 2

   To the bowl add the vinegar, the oil, the sugar, and salt and pepper to taste and whisk the dressing until it is emulsified.

3. 3

   Divide the watercress among 4 salad plates and arrange some of the daikon rounds down the center of each plate.

4. 4

   Roll the salmon into 8 rosettes, arrange 2 rosettes on each plate, and drizzle the dressing over the salads.

* Per serving · 4 servings · Values may vary.

No additional tips available.