I’ve been getting a veggie box delivery for sometime now, so I’m fairly used to using whatever turns up each week. The box can still surprise, however, and this week a vegetable new to me appeared, and from the outside it didn’t look promising…
…It turned out to be a black radish, and I have to admit I wasn’t sure what to do with it. Radishes come in all shapes and sizes from the usual tiny round red ones to much larger, elongated white and black varieties. The flesh inside the black radish is white and is peppery as might be expected.
I then found this lovely recipe over on Chocolate and Zucchini, and it turned out to be delicious, with just a couple of small changes. For some reason, I had no garlic in the house, so used red onion instead, which gave a milder, sweeter flavour than would be expected from the garlic. I used rocket from the garden rather than parsley, although I think the parsley would have added a fresher dimension, and I’m no fan of smoked paprika, so used un-smoked, which for my money was much better! Below is the recipe with my changes.
Black Radish and Potato Salad adapted from Chocolate and Zucchini
450 grams (1 pound) small waxy potatoes
1 red onion, peeled
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 cider vinegar
4 teaspoons olive oil
1 teaspoon paprika
a small bunch of chives, finely snipped
a small bunch of rocket, leaves roughly chopped
a handful of walnut halves, chopped
sea salt, freshly ground pepper
Scrub the potatoes (no need to peel them) and cut them into halves. Place them with the onion 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).
Peel the black radish (or, no need to peel it unless the skin is 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 onion 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.
The leftovers were great the next day too!