This was one of my favourite salads on the menu at Billy Kwong, Kylie Kwong's wonderful Surry Hills restaurant, when I first started going there after I had moved to Sydney from New York. Kylie's food is always so energising and full of life, none more so than this easy-to-make salad. No wonder the late Johnny Apple, the doyen of food writers for the New York Times, named Billy Kwong one of the 10 restaurants in the world worth getting on a plane to visit. Dee Nolan
150g red radish, trimmed and finely sliced
400g button mushrooms, stems discarded and caps finely sliced
40g continental parsley leaves
3 green shallots, cut into julienne
½ cup finely shredded mint leaves
1/3 cup Nolans Road Extra Virgin Olive Oil
¼ cup lemon juice
2 tablespoons light soy
½ teaspoon sea salt
pinch ground white pepper
Combine all ingredients in a bowl. Arrange salad on a platter and serve immediately.
Recipe reproduced with kind permission of Kylie Kwong