Cook Along with Chef Deniz: Spicy Radish Salad With Preserved Lemons And Chilies

January 14, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Chef Deniz walks you through his version of Spanakopita made with Kale instead of Spinach, Goats Cheese, Dill and Leeks, all wrapped nicely in Phyllo Dough. Get ready to also dive into a delicious, greek-inspired menu with 2 delicious side salads: Spicy Radish Salad with Preserved Lemons, Daikon and Chilies & Tomato Tapenade with Fenugreek, Walnuts and Pomegranate Molasses

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Crispy Kale Pie With Goat’s Cheese, Leeks And Dill
Spicy Radish Salad With Preserved Lemons And Chilies
Spicy Tomato Tapenade With Walnuts, Fenugreek And Pomegranate Molasses

Spicy Radish Salad With Preserved Lemons And Chilies

By Chef Deniz Tarakcioglu

January 14th, 2021

Ingredients:

1 small daikon, sliced into thin rounds
5 breakfast radishes, quartered
1 garlic clove, minced
1 serrano chili
10 sprigs of cilantro, chopped
1 preserved lemon, finely sliced
2 limes, juiced and zested
15 mL maple syrup
Olive Oil

Instructions:

Add daikon and radishes in a medium sized bowl and season lightly with salt and marinade for 10 minutes. Add the lime zest and juice as well as chopped cilantro, serrano, preserved lemon, maple syrup and garlic. Check seasoning and drizzle with olive oil.

Prep Time: 20 minutes

Cook time: 0 minutes

Yield: 4 servings