Did you know radishes have a dark side? We are all familiar with the red, pink, and even white varieties (Easter egg, French breakfast and Daikon) but lurking around is the black radish. Black radishes are an old variety. They have a black skin and white flesh that is packed full of vitamin C. It is often used for medicinal purposes and has been thought to promote digestive health, detoxify the liver, boost the immune system, and fight aging. The deep, dark, secret of the black radish is its sharp, pungent flavor. Most would not venture out to try a black radish on its own. But when paired with something like a potato in this Black Radish and Potato Salad, you end up with the perfect combination:
Black Radish and Potato Salad
- 1 pound smallpotatoes
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- 1 clove garlic, peeled and smashed with the side of the knife blade
- 1/2 pound black radish
- 2 teaspoons honey vinegar or other mild vinegar
- 4 teaspoons olive oil
- 1 teaspoon 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
Serves 4.
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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.
Source: Chocolateandzucchini.com
Shop at our online market www.asimplerplaceintime.com or visit our Produce Stand on Friday's 10am-4pm located at 9905 Carr Rd., Riverview, FL 33569.
