Black Radish — A Brassica Winter Salad
The black radish is a great introduction to dark foods. It’s easy to use, readily available at the local farmers' markets and versatile.
On the outside, the skin is an earthy shade of black, concealing a paper-white flesh on the inside. There are several varieties of black radish, but generally a bite will deliver the same attributes: crispy, bitter and spicy. Slightly larger, more pungent and with a tougher texture than your more common red radish, black radish can be cooked, eaten raw, roasted or turned into crisps.
Using black radish with other brassicas and apples for a touch of sweetness, this raw salad can provide great crunch and a burst of fresh flavours in the dead of winter. All of the ingredients are grown locally and can be stored throughout the winter.
Winter salad with black radish
1 large kohlrabi, peeled, cut into matchsticks
1 large apple, ½ julienned, ½ thinly sliced
1 large pear, ½ julienned, ½ thinly sliced
1 large watermelon radish, thinly sliced
1 small black radish
1 shallot or small red onion, halved, thinly sliced
1 large handful flat-leaf parsley, roughly chopped
Dressing
2 to 3 tablespoons white wine or cider vinegar
1½ tablespoons honey
1½ teaspoons Dijon mustard
¹½ teaspoon salt
4 tablespoons extra virgin olive oil
Black pepper to taste
For the dressing, whisk together the vinegar, honey, mustard, salt. Slowly drizzle the oil into the mixture, while continuing to whisk. Add black pepper to taste and adjust seasoning if necessary. Toss salad ingredients together in a large bowl with the dressing (you may not need to use it all.)
