Daikon Radish Remoulade

1 lb. daikon radish, peeled
3 tbsp. Dijon-style mustard
4 tbsp. olive oil
1 tsp. wine vinegar
1/4 cup minced fresh parsley leaves

Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well. Serves 6.

Beijing Radish Salad

1 bunch watermelon radishes or one medium daikon radish
2 tablespoons rice or balsamic vinegar (or a combination)
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
2 garlic cloves, finely chopped

Wash and julienne radishes. They can be peeled or not as you like. Mix together the rest of the ingredients and dress the radishes with the dressing.

Baking Daikon Radish

Preheat oven to 350. Cut Daikon Radishes into at least four long strips and steam for five minutes. Drain and place in a single layer in a shallow baking pan.

In a small saucepan, combine 1 Tb of butter, 1 Tb of honey, and one dash of cinnamon to make a glaze. Pour over the radishes and bake them uncovered for 30 minutes or until tender.