Black Radish Salad Recipes

RADISH SALSA RECIPE

Steps:

• Thinly slice and quarter the radishes. Thinly slice the green onions. Seed and dice the jalapeño pepper (taking the necessary precautions to keep the juice away from the eyes). Use 1/2 pepper for a mild salsa, and more for a spicier variation. Chop the cilantro. Mix the cilantro with radishes, green onions, jalapeño pepper, lime juice, olive oil, kosher salt and fresh ground black pepper. (*Note: The radish salsa can become watery as it sits, so it's best served about 10 minutes after preparation. Use a slotted spoon when serving the salsa to strain out any additional liquid.)
• Mince the garlic. In a medium pot, heat 2 tablespoons olive oil. Add garlic and sauté for 1 to 2 minutes until the garlic is fragrant and barely starting to brown. Add the black beans along with the can liquid (add 1/4 cup water if using beans without liquid), several sprigs of cilantro, and 1/4 teaspoon kosher salt. Bring to a boil, then simmer 15 minutes until the liquid condenses.
• If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
• To serve, place the beans in the middle of a tortilla, top with radish salsa, feta cheese crumbles, and cilantro.

BLACK RADISH RECIPE: MISO ROASTED BLACK RADISHES

Steps:

• Preheat the oven to 400°F (200°C). Prepare a baking sheet with a silicone mat and set aside.
• Wash the radishes well, and use a peeler to create stripes, leaving parts with the black skin still attached (totally optional, but a fun visual effect!). Cut the radish into slices, about ½ inch thick.
• Combine the remaining ingredients in a large bowl, and mix well to combine. Once it's thoroughly mixed together, add the radishes (in batches if necessary), stir to coat, and place on the prepared baking sheet. Pour any remaining sauce over the radishes, and place in the preheated oven. Bake for 15 minutes, flip the radishes over, and bake for another 15-20 minutes until soft and a little crispy.

BLACK BARLEY, FENNEL, AND RADISH SALAD

Steps:

• Preheat oven to 425°F. Place barley in a medium pot and add water to cover by 1 1/2". Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40-45 minutes. Spread out barley on a large rimmed baking sheet; let cool.
• While barley is cooking, toss fennel slices and 2 tablespoons oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet. DO AHEAD: Barley and fennel can be prepared 1 day ahead. Cover separately and refrigerate.
• Whisk orange juice, lime juice, shallot, 2 tablespoons dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.
• Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.
• Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.

BLACK RADISH SALAD

Steps:

• 1. In a medium sized bowl whisk together the lemon juice and the mustard,then slowly whisk in the olive oil into the mixture until it emulsifies.
• 2. Grate the radish on a grater with small holes. Add the grated radishand the shallot to the vinaigrette and toss so that all the ingredients are thoroughly combined. Season with salt. Serve immediately.