I love vegetables and I must admit that a meal without raw vegetables as a starter always leaves me hungry. But in winter, it’s always a bit difficult to find what you want.
So I’m always on the lookout for any vegetable that might stand out from the crowd. At the market, I observe and examine. I weigh each vegetable like a potential plate of raw vegetables. The black radish is the star of the season, it is everywhere on the stalls. Cut into very thin slices, it is crunchy and tasty. It has a family resemblance to its cousin the pink radish because of its slightly spicy side.
But how do I choose the right one? In general, to avoid making a mistake, I choose a medium-sized one, not too thick and firm. I choose one that is heavy in the hand because if it is light, it is likely to be hollow inside and therefore dry.
To tell you the truth, after having tried some to find the right one, I sometimes forget them at the bottom of the vegetable bin. So for the petal cut, maybe nest time…Today I’ll shred it. So, despite being a bit of an airhead, I managed to get the best out of it. It had kept all its flavour, its crunchiness and its juiciness as a bonus.
So don’t hesitate, with a lemon, a dash of olive oil and a chopped red chilli (optional) you are ready for a nice crunchy salad full of vitamins.
Black radish salad
2-4 people – Difficulty: easy
Preparation 10 min – Chilling time 1 hour
- one black radish
- juice of one lime
- 1 small chilli
- 2 tablespoons of olive oil
Peel and shred the radish. You can also cut it in half lengthwise if it is large and then slice it thinly. Then chop the chilli and mix it with the radish slices.
Season with the juice of lime, olive oil and a little salt if necessary. Keep in a cool place for one hour before serving.
