Sesame Cucumber Radish Salad

Toss Just Before Serving

A crisp salad which goes well with Asian flavors.  We served it with grilled teriyaki tuna.  Tom would have liked the dressing a little sweeter, so I added an optional pinch of sugar to my recipe.
---Barbara

Sesame Cucumber Radish Salad

Serves 4

5 oz. tub (about 4 cups) of greens (spinach, kale, or other firm greens)
2.5 T. roasted peanut oil
1.5 T. seasoned rice vinegar
pinch of sugar, optional
salt and pepper
1 small bunch radishes, sliced thinly
1/2 hot house cucumber, quartered, seeds removed, and sliced
toasted* sesame seeds, 2 T. or to taste

In the bottom of the salad bowl, add the oil, vinegar and the pinch of sugar (optional), and whisk together until emulsified. 

Add salt and pepper generously.

Add the greens.

Sprinkle the radishes with salt (radishes benefit from the salt, so don't skip).

Add the radishes and cucumbers on top of the greens.

Sprinkle with lots of toasted sesame seeds, so every bite will have some. 

Toss just before serving.

---Barbara

* toasted sesame seeds come in a jar usually found in the Asian aisle.  If you can't find them, then you can toast raw sesame seeds in a skillet, or in the oven, until well-browned.  They burn easily so watch them like a hawk.