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🥗 Crispy Daikon and Radish Salad with Fluffy Herb Ricotta Balls

188 kcal · 30 min · 4 servings

Ingredients

• 1 red radish
• 400 g radishes (2 bunches)
• 1 red onion
• 1 handful chervil (5 g)
• 0.25 bunch chives (5 g)
• 1 handful parsley (5 g)
• 250 g ricotta
• salt
• pepper
• 0.25 tsp organic lemon zest
• 4 tbsp rapeseed oil
• 4 tbsp red wine vinegar
• 1 tsp medium-hot mustard
• 1 pinch sugar

Instructions

1. 1. Rinse the daikon radish and the radishes under running water.
2. 2. Trim the radishes so that a small green stem remains attached.
3. 3. Slice half of the radishes into very thin rounds.
4. 4. Slice the entire daikon radish into paper-thin rounds as well.
5. 5. Peel the onion and cut it into thin rings.
6. 6. Wash the chervil and shake it well to remove excess water.
7. 7. Finely chop half of the chervil.
8. 8. Wash the chives and parsley and shake them dry as well.
9. 9. Finely chop the chives and parsley.
10. 10. Place the ricotta into a bowl.
11. 11. Fold the chopped herbs into the ricotta.
12. 12. Add some salt, pepper, and lemon zest.
13. 13. Stir the mixture well.
14. 14. Taste the ricotta mixture and season with more spices if needed.
15. 15. Put the oil, vinegar, and mustard into a small bowl.
16. 16. Whisk the ingredients for the dressing vigorously together.
17. 17. Season the dressing with a pinch of sugar, salt, and pepper.
18. 18. Arrange the thin daikon and radish slices on the plates.
19. 19. Distribute the whole radishes and onion rings over the salad.
20. 20. Use two spoons to form small balls from the ricotta mixture.
21. 21. Place the ricotta balls on the salad.
22. 22. Garnish the dish with fresh chervil leaves.
23. 23. Drizzle the salad with the dressing before serving.

Nutrition per serving

• kcal: 188
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 4 g