Tenderstem Broccoli & Daikon Salad with a fermented chilli Soybean Mayonnaise 

I was at the Chinese Supermarket on Saturday and came across the daikon which I thought was a turnip. “No” says the lady at the till “it’s radish”. Aaaahh I say recognising it now as the daikon. I found purple tinged tenderstem broccoli at checkers on Monday and when Brian asked what’s for lunch I was trying to think what I could do with these two vegetables. See how my Tenderstem Broccoli & Daikon Salad with a fermented chilli Soybean Mayonnaise arrived on the plate.

It was a bit of a chug to get my brain thinking because I’m not really a big fan of either of these two vegetables. I do know though when they are cooked or prepared in the right way they can taste good. They do need a little help though with other flavours. 

I love spending time at the Chinese supermarket. Trying to figure out weird (to me) ingredients is intriguing and exciting. I used to go in feeling very shy and awkward and now I’m getting more comfortable and confident. I even got brave by telling the owner she needs to order more of my favorite fermented soybeans with chilli because there was only one on the shelf. She came to check the shelves herself and true enough I had the last bottle in my hand. I gifted it to my friend Debs because she also loved it on my salmon salad I made for her the other day. 

Tenderstem Broccoli & Daikon Salad with a fermented chilli Soybean Mayonnaise 

Ingredients

• 1 tin mackerel drained
• 250 g sweet baby broccoli tenderstem
• 1 tbls olive oil
• 1/2 avocado pear cubed
• 12 slices daikon or radish
• 1/2 round of feta crumbled
• 1-2 pinches of pistachio crumbs

Fermented soybeans and chilli Mayonnaise

• 2 tablespoons full cream yogurt
• 1 tablespoon French style mayonnaise
• 2 teaspoons of fermented soybeans and chilli sauce
• 2 tablespoon chopped daikon or radish
• 1 tablespoons hengshun vinegar

Instructions

• Steam the broccoli for 5 minutes and shock in cold water to stop the cooking process and help retain their colour and texture
  250 g sweet baby broccoli
• Add olive oil to a frying pan and heat to medium high. Toss the broccoli in the oil and cook for 2-3 minutes to heat through and coat the broccoli with oil. Season with salt and pepper. Place in salad bowl and sprinkle with feta cheese
  1 tbls olive oil, 1/2 round of feta crumbled
• Add the avocado pear to the opposite side, and divide the mackerel between the two bowls and place down the center of the bowls between the broccoli and avo.
  1/2 avocado pear cubed, 1 tin mackerel drained
• Make the mayo dressing and spoon over the mackerel. Cut & Twist the daikon slices and place on top of mayonnaise. I added a little extra olive oil too
  12 slices daikon or radish
• Sprinkle with pistachio crumbs And serve immediately
  1-2 pinches of pistachio crumbs

Fermented soybeans and chilli Mayonnaise

• In a bowl add all the dressing ingredients and mix together. Taste to ensure it's balanced and to your liking . Add salt and pepper if needed.
  2 tablespoons full cream yogurt, 1 tablespoon French style mayonnaise, 2 teaspoons of fermented soybeans and chilli sauce, 2 tablespoon chopped daikon or radish, 1 tablespoons hengshun vinegar

Notes

Daikon is a sweeter version of radish than the red ones we get on our shelves. 

Hengshun vinegar is a black chinese vinegar. You can use aged balsamic or sherry vinegar as a substitute .