Watch how to make Daikon Roll

Preparing the vegetables

1. Clean the green asparagus and blanch them for 5-10 seconds

2. Blanch the chives in boiling hot water for 3 seconds

3. Peel the daikon radish and cut a section off lengthwise so it has a flat edge now

4. Slice the daikon on a mandolin to get paper-thin shavings.

5. Clean the avocado and cut it into wedges of equal size.

6. Wash the lamb's lettuce

7. Cut the takuwan in bars of 1x1x13 cm

8. Pick the enoki in 15 equal portions

Rolling the daikon wrap

1. Lay down the slices of daikon radish

2. Put the asparagus, takuwan, enoki, daikon cress, pieces of avocado and lamb's lettuce on the slices of daikon radish

3. Roll the slice of daikon radish around the vegetables

4. Close the roll with the chives (like a bow)

For the dressing

1. Combine all products except for the oil in a blender and blend it into a smooth mass.

2. Slowly add the oil so that it becomes an emulsion.

3. Sift the dressing with a coarse ball sieve (1mm thread)