Asian Pear and Daikon Salad - She Paused 4 Thought (2024)

Crisp sticks of Asian pear and daikon are tossed with a brightly acidic vinaigrette to make this refreshing Asian Pear and Daikon Salad.

When I first saw this beautiful Asian Pear and Daikon Salad at Melissa’s Produce I was intriguedby its haute couture look — elegant white on white speckled with black sesame seeds. When I tasted it, there was a crisp explosion in my mouth with an intriguing sweet and slightly spicy flavor that I was so excited to recreate at home.

This lovely culinary creation comes from an equally elegant book by Diane Morgan, author ofRoots: The Definitive Compendium.

Roots: The Definitive Compendiumdigs up the bounteous underworld root vegetables, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, yuca) to the practically unheard of (cassava, galangal, crosnes). With all the fascinating history and lore, nutritional information, tips on buying and storing, you will have the answer to the oft-asked question “What is that and how do I use it?” And—the best part—more than 225 simple yet creative recipes that bring out their best flavors.

AtMelissa’s Produce’s, Diane featured so many recipes including one made with celery root, a gnarly, hairy, muddy-bottomed orb you always wonder what to do with. Well, thanks to Diane, I now know they are worth seeking out, because they are sweet and earthy tasting in the best way AND they are nutritionally dense, boasting twice the amount of iron and five times the dietary fiber of a potato.

Celery Root is great raw in asaladand fabulous mashed as an alternative to potatoes.

Another featured subterranean goodie inRoots: The Definitive Compendium is ginger. Learn all about it then make Diane’s recipe for Homemade Ginger Ale pg. 145. It is simple to make and wildly delicious. I took it to a pool party, added ice and Stoli and we had a refreshing drink to keep cool in this Los Angeles heat wave.

If you are new to Daikon it is a member of the radish family and is alarge long root that resembles a pale carrot. Daikon can grow up to 20 inches long, with a diameter of 4 inches. When it comes to flavor, daikon is milder and less peppery than other radishes. Served raw, it’s mild and tangy, with a crisp and juicy texture making it a perfect companion for crunchy, sweet and fragrant Asian pears.

Daikons are available year-round at Asian markets and some supermarkets.

You can buyYuzu juiceonline or in an Asian market, or you can substitute equal parts of fresh lemon and lime juice.

This salad comes together easily and travels well for picnics.

Roots: The Definitive Compendiumis a comprehensive reference book and a cookbook of simple yet creative ways to preparedozens of differentroot vegetables.

Next time you see an unfamiliar root, I challenge to buy it and give it a try.
...and then, she paused for thought.

Disclaimer: I received a copy of Roots: The Definitive Compendiumto cook with, as always, all opinions are my own.

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