White Radish Salad with Shrimp and Truffles

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This salad recipe, which gets an earthy boost from the addition of truffles and lean tasty protein from shrimp, is deliciously juicy and crunchy and the perfect way to get a load of veggies in with amazing flavour and to enjoy the incredible health benefits of the radish.

Salad	Dressing
750 g White radish, peeled 10 Cherry radishes, cut into sticks 300 g Shrimp, peeled 1/2 tbsp Sunflower oil Salt and pepper 2 Truffles, grated Cilantro or parsley, chopped	1/2 tbsp Grated peeled ginger 3 tbsp Rice vinegar 60 ml Sunflower oil 1 tsp Toasted sesame oil 1/2 tsp Salt

Peel and slice white radish into thin rounds using a mandolin slicer. Toss with 1/2 teaspoon salt for about 30 minutes. Meanwhile, slice the cherry radishes.
Whisk the ginger, vinegar, and salt in a large bowl. Slowly whisk in the sunflower oil and sesame oil until blended.
Toss shrimp with 1/2 tablespoon sunflower oil and 1/8 teaspoon pepper. Heat a skillet over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, about 2 minutes. Transfer to a plate.
Stir shrimp into the dressing. Drain white radish well. Rinse and pat dry and place them and sliced cherry radishes in serving plates. Top with shrimp and grated truffles. Serve drizzled with some of remaining dressing and chopped cilantro.

White Radish Salad with Shrimp and Truffles

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