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Fresh daikon and endive salad is closer to a composed raw-vegetable platter than a conventional tossed salad. The appeal is in the crisp cuts, distinct shapes and clean bitter notes.

Daikon, cucumber and carrot are cut into sticks, while watercress and endive bring leafy contrast. Dill or mint can be used as the aromatic element, depending on what suits the rest of the meal.

Seasoning stays minimal: salt and lemon juice, or rice vinegar in place of lemon. That restraint keeps the vegetables identifiable and lets the platter function as a fresh counterpoint to richer dishes.

Ingredients

• 1 daikon, cut into 2-inch sticks
• A few sprigs fresh dill or mint
• 1 1/2 cups cucumber, cut into 2-inch sticks
• 2 cups carrots, cut into 2-inch sticks
• 1 bunch watercress
• 2 heads endive, leaves separated
• Salt to taste
• Juice of 1 lemon or 4–6 tablespoons rice vinegar

Method

Arrange the daikon, herbs, cucumber, carrots, watercress and endive on a platter. Sprinkle lightly with salt and finish with lemon juice or rice vinegar. Serve immediately while the vegetables are crisp.