Radishes, Once You Go Black…

9 Feb

Apparently a good black radish is hard to find in the good US of A.  So, I was shocked when I stumbled across the Tyson Beckford of black radishes. Plump, dark and ready to sliced into or ravished whole. Sorry, Tyson oops I mean radishes get me excited. Alright, I know what you might be saying Tyson Beckford, no way this thing looks like BeetleJuice from the Stern Show.  Shucks, give him a try he is one tasty veggie….While the black radish is popular in eastern European kitchens, it gets about as much attention as its cousin the daikon here in the USA. ( What, you have never heard of  daikon – right – so you get my point). If you are familiar with the reddish radishes that make their way into many restaurant salads this radish is not very far off. The black radish, while bigger and a bit furry, is much milder in flavor then the red radish. The red guys  often have that almost unbearable peppery bite to them. If you like radishes, give a black one a try. You know the saying ladies – once you go black, you never go back. (Tyson baby call me, wink, wink).

Now for a recipe. I was going to try radish chips but they usually come out a bit soggy and undesirable. So, I felt like going for my own take on a bit of a Waldorf Salad.

Ravish the Black, Radish Salad

What You Need:

  1. 1/2 cup walnuts halves
  2. 1/2 cup non-fat plain yogurt (I used Chiobani)
  3. 2 tablespoons light mayonnaise
  4. 2 tablespoons minced flat-leaf parsley (fresh is best but today dry was my guy)
  5. 1 teaspoon honey
  6. Freshly ground black pepper
  7. 2 large crisp apples, such as Gala
  8. 2 ribs of celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
  9. 1 cup of shredded carrots (loosely packed)
  10. 2 medium black radishes, peeled and chopped
  11. 1/4 cup  red raisins
  12. 1/2  lemon juiced
  13. 1 head Romaine lettuce, trimmed, washed, and dried

Combine Ingredients 1-12, toss together in large mixing bowl. Serve over romaine lettuce leaves.

Have veggie-ful week.

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