Ingredients
- 6 ounces daikon radish, peeled and cut into 1/2-inch dice (2 cups)
- 1/2 cup unseasoned rice vinegar
- 1/4 cup sugar
- 1/2 tablespoon Madras curry powder
- Salt
- 1/2 teaspoon coriander seeds
- 1 small star anise pod
- 1/2 cinnamon stick
- 1/2 teaspoon black peppercorns
- 2 cups extra-virgin olive oil (preferably Spanish)
- 12 thyme sprigs, tied with string
- 2 bay leaves
- 1 head of garlic, cut in half horizontally
- Freshly ground pepper
- 24 large shrimp (about 1 pound), shelled and deveined
- 1 large head of cauliflower (about 3 pounds)
- 1 apricot, finely diced
- 2 tablespoons finely chopped basil
- 2 tablespoons coarsely chopped toasted pistachios
- 2 small plum tomatoespeeled, seeded and finely diced
- 1 stick plus 2 tablespoons unsalted butter
- 1/3 cup snipped chives
Description
Food & Wine
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