Daikon greens are slightly bitter, but not worth passing up. Mustard balances is out quite nicely. This recipe also works with larger daikons cut in sticks and other greens such as pac choi or arugula.
1 bunch of baby daikons with greens
3 Tbsp olive oil
1 Tbsp mustard
1 Tbsp apple cider vinegar
1 Tbsp dill, chopped
1 Tbsp tarragon, chopped
Salt and pepper to taste
Remove the greens from the daikon roots. Remove the bottom 2 inches of the stems before roughly chopping the greens.
Peel the daikon and steam for about 20 minutes or until tender.
Steam the greens briefly; about 2 minutes is enough.
Mix the olive oil, mustard and vinegar in a bowl until they are emulsified. Taste and add salt and pepper, if necessary. Stir in the tarragon and dill. Toss the daikon roots and leaves with the sauce.
Serve warm or room temperature.