Black Radish and Potato Salad Recipe
- 450 grams 1 pound small waxy potatoes
- 1 clove garlic peeled and smashed with the side of the knife blade
- 1 medium black radish about 220 grams (1/2 pound) (when buying, make sure it is firm to the touch, not limp nor soft)
- 2 teaspoons honey vinegar or other mild vinegar
- 4 teaspoons olive oil
- 1 teaspoon smoked paprika
- a small bunch of chives finely snipped
- a few sprigs of parsley leaves roughly chopped
- the meat from 10 walnuts crumbled
- sea salt freshly ground pepper
Scrub the potatoes (no need to peel them) and cut them into small chunks.
Place them with the garlic clove in a steamer, sprinkle with salt, and steam for 10 minutes, or until the potatoes are just cooked through (the tip of a knife should meet no resistance).
Scrub the black radish (no need to peel it, unless it is old and its skin is really tough) and carve out any crack or hole that may harbor dirt.
Grate using the large holes of a box grater. Go through the pile of grated radish and check for any brown bits, which may taste unpleasantly earthy.
Place them in a medium salad bowl, sprinkle with salt, toss to coat, and set aside while the potatoes are cooking; the salt will take the edge off the radish.
When the potatoes are cooked, set aside to cool until just slightly warm.
Chop the steamed garlic clove finely and add it to the salad bowl. Add the vinegar, oil, and paprika, and toss to combine.
Add the potatoes and the herbs to the bowl, sprinkle with pepper, and toss gently to combine. Taste and adjust the seasoning.
Top with the crumbled walnuts, and serve. Leftovers keep well until the next day.
Braised Black Spanish Radishes With Pecorino
- 2 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 to 1½ lbs radishes trimmed, peeled, and cut into chunks
- ¾ cup or more white wine
- 1 teaspoon crushed or powdered chile de arbol dried peppers
- 2 tablespoons fresh parsley finely chopped, divided
- 1 tablespoon fresh chives finely chopped, divided
- 1 tablespoon fresh lemon juice
- Sea salt and freshly ground black pepper
- ¾ cup grated pecorino cheese can also use parmesan or other hard cheese
Combine olive oil, butter, radishes, and wine in a saucepan, add red pepper flakes and half the herbs, sprinkle with salt and pepper, and bring to a boil.
Cover, reduce heat to a simmer, and cook until radishes are tender, 15–20 minutes, checking once or twice and adding extra wine as needed.
Uncover and raise heat to boil off almost all the liquid, so that radishes become glazed in the combination of butter and pan juices (about 5–10 minutes).
Remove from heat and add the rest of the herbs, lemon juice, and cheese. Taste and add salt and pepper as needed.
Serves 4–6 as a side dish. Prep time, 15 minutes; cook time, 25–35 minutes.
Black Radish and Apple Chopped Salad with Lemon and Mint
- 1 medium black radish julienned
- 2 tablespoons fresh lemon juice
- 1 Granny Smith apple cut in half and cut into very thin slices
- 1 large carrot julienned
- 1/2 stalk of celery very thinly sliced
- 1 tablespoon unsalted roasted sunflower seeds
- drizzle of fruity olive oil
- 2 tablespoons roughly chopped fresh mint
- Sea salt to taste
Combine radish and lemon juice in a small bowl and let sit for 30 minutes. When softened a bit, add apple and carrot. Drizzle with olive oil to moisten all ingredients. Stir in sunflower seeds. Sprinkle with mint and salt to taste.
Black Radish Chips
- Olive Oil
- Black Radish, thinnly sliced
- Sea Salt
Slice the root as thinly as possible, or put halves in your food processor. Bathe them in a little olive oil and sprinkle salt over them. Bake in a hot oven for about 10 minutes. Be careful – they can burn to a crisp in no time, as I found out. The unburnt, crisp, brown chips were quite tasty.