Wednesday, April 8, 2015

Black Radish and Frisee Salad with Oranges


Early in the market season, and sometimes at the winter markets, you may find the striking black radish! Its skin is rough and its flavor is pungent - no delicate vegetable, this. It's not for eating out of hand or with buttered bread, like other radishes. It needs a more robust preparation, either roasted to mellow it, or paired with other strong flavors, as it is in this delightful salad.

1 T. honey
2 T. good white wine vinegar or unseasoned rice vinegar
1 large black radish (about 3 inches diameter) or a few smaller ones
2 oranges (blood oranges are especially pretty)
1 T. olive oil
Salt and freshly ground black pepper
Chopped roasted almonds or pistachios (optional)

In a medium bowl whisk together the honey and vinegar. Scrub the radish really well and remove the top and tail. Grate it into the vinaigrette and let it marinate about ten minutes.

Meanwhile, wash the frisee, tear it up into bite size pieces, and spin it dry. Cut a slice from the top and bottom of the orange so that it stands up nicely on the cutting board. Cut downward to remove the skin and pith, following the curve of the orange. Then slice the orange crosswise to make pretty medallions.

Add the frisee and olive to the bowl and toss with the radish mixture. Season with salt and pepper and top with orange slices and chopped nuts.
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