Baby Daikon and Greens w. Mustardy Tarragon Dill Sauce Recipe
This recipe works great with the regular, large daikon, but if you happen to come across the delectable baby daikon, definitely don’t pass them by. Daikon greens are slightly bitter; the mustard sauce balances out the flavors.
Baby Daikon and Greens w. Mustardy Tarragon Dill Sauce
- 1 bundle baby daikon plus greens
- 3 tablespoons olive oil
- 1 tablespoon mustard
- 1 tablespoon vinegar (any variety)
- 1 tablespoon fresh tarragon, finely chopped
- 1 tablespoon fresh dill, finely choppped
- Salt and pepper
Remove the greens from the daikon roots and also remove the tender green leaves from the stems.
Peel the daikon and steam for about 20 minutes or until tender.
Steam the greens briefly; about 2 minutes is enough.
Mix the olive oil, mustard and vinegar in a bowl until they are emulsified. Taste and add salt and pepper, if necessary. Stir in the tarragon and dill. Toss the daikon roots and leaves with the sauce.