3/4 pound daikon radish (from 1 large or 2 small daikon’s), peeled lengthwise into strips
4 heads Belgian endive, leaves separated
3 medium 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
Place daikon strips in a bowl of ice water until they curl; drain and pat dry.
In a large bowl, combine daikon, endive, and scallions. Drizzle with oil and vinegar, season with salt and pepper, and toss to combine. Serve.
Chef’s Star 17 Piece Stainless Steel Mixing Bowl Set with Anti-Slip Silicone Base – Includes 3 Stainless Steel Bowls with Lids,3 Interchangeable Graters,4 Measuring Cups,4 Measuring Spoons