Low-Fat Caesar Salad - cooking recipe

Ingredients

2 hearts of romaine lettuce
1/4 c. lemon juice
2 cloves garlic, minced
1/4 c. soy sauce
1 Tbsp. Parmesan cheese
1 large tomato, chopped
black pepper, fresh ground to taste
1 (6 oz.) jar marinated artichoke hearts
1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
8 each: stuffed green olives and pitted black olives
8 to 10 cherry tomatoes, halved
4 small whole fresh mushrooms
1 large clove garlic, minced or pressed
2 Tbsp. lemon juice
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. chopped parsley
3/4 lb. daikon (Japanese radish), grated
1 carrot, grated
3 Tbsp. rice vinegar
1 Tbsp. dashi (available in Oriental food stores)
1 Tbsp. Mirin
2 tsp. sugar

Preparation

Sprinkle daikon with salt; let stand until limp, about 15 minutes.
Squeeze daikon to remove as much water as possible.
Mix the vinegar, dashi, Mirin and sugar; add a pinch of salt. Marinate the daikon and carrot in this mixture.
Serves 4.