The Spanish black winter radish is much like a regular radish, except bigger, stronger, and quietly malicious. Their rough black skin bears the cold better than breakfast or regular radish, hence its current availability and usefulness as a winter crop. It can be eaten raw, its size is not indicator of toughness. In taste tests we found this radish to have a pleasant, slow but intense warmth that lingers in the throat like the burn of a fine whiskey.
Black radish slaw
Peel and grate the radish. Be careful as the juice can be strong if it gets in your eyes! In a bowl, mix with finely chopped onions, and grate the fruit and root vegetable raw over the top. Mix with a little sour cream or oil and vinegar, and generously sprinkle with salt.
Black radish warmer
1 black radish
1 beverage of choice
Not so much a recipe as a snack suggestion. Come in after a hard days work, wipe your muddy feet and lean back in an old chair. Sit down with a sharp knife and refreshing drink, set to work on the radish with the knife, and let the action of your practised hands sooth your weary soul.
November 29th, 2013 → 5:20 pm @ Craig Bayne