Capaccio with Potatoes, Radish and Daikon

Ingredients

• 400 g waxy potatoes
• Salt
• 150 g radishes
• 150 g daikon (e.g., ice pickles)
• 2 Spring Onions
• 5 tbsp white wine vinegar
• 6 tbsp grape seed oil
• 2 tsp coarse mustard
• 0.5 tsp liquid honey
• 2 tbsp freshly chopped chervil
• Pepper
• chervil leaves (for garnish)

Instructions

1. 1.

   Peel, wash and slice the potatoes into very thin rounds or shave them. Boil in salted water for about 10 minutes.

2. 2.

   Meanwhile wash, trim and shave the radishes and daikon into fine strips. Lightly salt and let stand for about 10 minutes.

3. 3.

   Wash, trim and cut the spring onions diagonally into thin rings.

4. 4.

   For the dressing whisk together vinegar, oil, mustard, honey, chervil, salt and pepper and taste.

5. 5.

   Drain the potatoes and briefly rinse with hot water. Let drain well and arrange fan‑shaped on plates. Pat dry the radishes and daikon and spread over the lukewarm potatoes. Sprinkle spring onions on top and drizzle with dressing.

6. 6.

   Serve garnished with chervil leaves.