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Winter White Salad with Champagne Vinegar

Champagne vinegar awakens the subtle flavors found in daikon and endive.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Martha Stewart Living, December/January 2015


  • 3/4 pound daikon radish (from 1 large or 2 small daikons), peeled lengthwise into strips
  • 4 heads Belgian endive, leaves separated
  • 3 scallions, white and pale-green parts only, sliced thinly on the bias
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons champagne vinegar
  • Coarse salt and freshly ground white pepper


  1. Place daikon strips in a bowl of ice water until they curl; drain and pat dry.

  2. In a large bowl, combine daikon, endive, and scallions. Drizzle with oil and vinegar, season with salt and pepper, and toss to combine. Serve.

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