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Black radish, red azuki beans and sansho pepper carpaccio

Ingredients

  • 1 black radish
  • ¼ orange
  • 1 branch of scallion
  • a few strands of chives
  • a little bit of sansho
  • 4 tablespoons of azuki beans vinegar
  • 2 tablespoons of canola oil
  • salt

Directions

1. Wash the black radish with the skin, scrub it thoroughly. Dry before using a slicer to thinly slice.

2. Arrange the radish slices on a plate, sprinkle with washed chives and scallion.

3. Cut the orange into small wedges and arrange on top of the radish. Salt and drizzle with azuki beans vinegar, sprinkle sansho pepper and finish with canola oil.

 Set aside in the refrigerator for an hour and serve chilled !

 

This recipe was created by la cantine des cousins.

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