Daikon and Shrimp Salad

The daikon and shrimp salad is a delicious dish with Asian inspiration. In a version with an Italian touch, you might add a bit of extra virgin olive oil to dress and lemon to add freshness. Here’s a simple and tasty recipe.

Ingredients

• 300 g of daikon
• 200 g of shelled and cleaned shrimp
• 1 tablespoon of extra virgin olive oil
• Juice of 1 lemon
• Salt to taste
• Black pepper to taste
• A few fresh basil leaves (for an Italian touch)
• (Optional) A bit of fresh or dried red chili pepper

Preparation

1. Start by cleaning the daikon: peel and cut it into thin slices or julienne, according to your preferences.
2. In a large pan, cook the shrimp in lightly salted water until they turn pink and are well cooked. Drain them and let them cool.
3. In a bowl, combine the daikon and cooled shrimp.
4. Dress the salad with extra virgin olive oil, lemon juice, salt, and black pepper to taste. Mix gently so as not to break the shrimp.
5. Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to blend.
6. When serving, add some hand-torn basil leaves to maintain the fresh flavor and, if you like, a pinch of chili pepper to add some spice.

Curiosity

Daikon, or Japanese radish, is highly valued in oriental cuisine for its crunchiness and slightly spicy flavor. Paired with shrimp, it offers a pleasant contrast of textures and flavors.

This salad can be served as a light appetizer or as a side in a dinner featuring Asian dishes. The addition of basil and extra virgin olive oil is a small tribute to Italian cuisine, which beautifully complements the oriental ingredients.