Scallion Salad (Japan)

Ingredients:

• 4 Bunches Organic Scallions - Produce
• 1 lb. Daikon Radishes, about 6-inches long - Produce

Mustard Dressing:

• 1 Tbsp. Woodstock Farms Mustard - Aisle 2
• 2 Tbsp. San-J Soy Sauce - Aisle 3

Fill a 2-quart saucepan with water to 1/2 full, add 2 tsp. salt, bring to boil; add scallions and cook until tender.  Blanch in cold water to retain texture and color; drain and squeeze.

Cut into pieces, 1 & 1/2-inches long.  Peel daikon and slice thinly.  Mix soy sauce and mustard until smooth.  Place scallion and daikon in small salad bowls and serve pouring about 1/2 Tbsp. dressing on each.

Source: Quick & Easy Japanese Cuisine for Everyone by Yukiko Moriyama