Everyone’s heard of avocado toast, but a classic French open-faced toast is radish toast. Use any type of radish, or a mixture to give a variety of colors.

Prep time 10 min., Total time 10 min.; Serves 2

Ingredients:

Daikon radish – use a length of about 3 inches of a thick radish, you may need more if your daikon is small or especially narrow.

1 peeled persimmon (or more if your persimmon is small).

Handful of mizuna leaves or other attractive green such as arugula, baby spinach, tatsoi, or parsley (optional).

Dressing:

1 TBSP lemon juice
1 tsp rice wine vinegar (or apple cider vinegar)
1 TBSP canola oil or other neutral flavored oil
Pinch of salt
Black pepper

Instructions:

Slice the daikon into discs about 1/8”thick, then cut into matchsticks. Place into a bowl of chilled water for 5 minutes to make them crisp.
Slice persimmon, then cut into 1/8” matchsticks (roughly the same size as the daikon matchsticks).
If you are using greens, cut them into smaller pieces.
Place the daikon, persimmon, and greens (if using) into a bowl.
Put the dressing ingredients in a jar or small bowl and shake/mix well.
Pour the dressing over the salad ingredients and mix so the ingredients are well coated in dressing. Serve immediately.

Note: the size of daikon and persimmon will vary. This recipe as written will result in about ½ - ¾ cups of daikon and persimmon. Basically, you want to have an equal amount of matchsticks of each so adjust according to the size of your produce and number of servings you desire.