After a delicious Thanksgiving lunch at 103 West and a good, long nap, I woke up wanting a little snack! I know, I’m probably the only person who needs a snack after their Thanksgiving meal. What can I say?
We were fortunate to receive a humongous daikon radish and a large, Florida avocado in our Vegetable Husband basket last week. I didn’t get to do a lot of cooking, so I decided to extend the daikon’s life by making a pickle. I basically followed this pickled daikon recipe from Food Network, though I used half rice vinegar and half apple cider vinegar. The pickle came out great! It was fantastic in this simple salad, and I can’t wait to make sushi with it!
Pickled Daikon and Avocado Salad
1/4c avocado, diced
1/4c pickled daikon, diced
1t hot sesame oil
Toss the ingredients together in a bowl.
That’s it! This would have been nice with a bit of diced tofu and some sesame seeds, if you were looking to make it a bit more filling. You might want to use 1t of the brine to dress the tofu if you go this route.
The fixed menu meal at 103 West was far from vegan. I’ve gotten pretty good at eating around the meat and dairy, so I asked the server for oil and vinegar for my salad instead of creamy Walfdorf dressing. “I’m vegan,” I explained. Less than five minutes later, the chef came out to talk about making me a vegan plate, and I have to say it was delicious! He cooked up roasted carrots, turnips, and Brussles sprouts in a light tomatoey sauce and topped the whole thing with gnocchi. It was hearty, filling, and delicious! you can bet I’ll be recreating that sometime soon!
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Aw yay for the vegan plate–what a great chef! And the pickled daikon looks fab.
Yea! I was so impressed by how they sprang into action and made something so delicious.
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