Daikon and Shrimp Salad

The daikon and shrimp salad is a delicious dish with Asian inspiration. In a version with an Italian touch, you could add a bit of extra virgin olive oil for dressing and some lemon for freshness. Here is a simple and tasty recipe.

Ingredients

• 300 g daikon
• 200 g peeled and cleaned shrimp
• 1 tablespoon extra virgin olive oil
• The juice of 1 lemon
• Salt to taste
• Black pepper to taste
• A few leaves of fresh basil (for an Italian touch)
• (Optional) A bit of fresh or dried red chili pepper

Preparation

1. Start by cleaning the daikon: peel it and cut it into thin slices or julienne, depending on your preference.
2. In a large pan, cook the shrimp in lightly salted water until they turn pink and are well cooked. Drain and let them cool.
3. In a bowl, combine the daikon and the cooled shrimp.
4. Dress the salad with extra virgin olive oil, lemon juice, salt, and black pepper to taste. Mix gently to avoid breaking the shrimp.
5. Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. When ready to serve, add a few basil leaves torn by hand to keep the flavor fresh and, if you like, a pinch of chili pepper for a bit of heat.

Fun Facts

Daikon, or Japanese radish, is highly appreciated in Eastern cuisine for its crunchiness and slightly spicy flavor. Paired with shrimp, it offers a pleasant contrast of textures and flavors.

This salad can be served as a light appetizer or as a side dish in a dinner featuring Asian dishes. The addition of basil and extra virgin olive oil is a small homage to Italian cuisine, which pairs beautifully with the Eastern ingredients.