Monday, 5 March 2012

Salata cu ridiche neagra si morcovi

“Black radish and carrot salad”

A simple, quick to make, fresh tasting salad that can be served as a side dish, a lunch in its own right, or even as a kind of toast topping. I’ve never eaten black radishes before and I don’t recall ever seeing them in the shops in the UK when I lived there (although a lot of new types of vegetable have apparently appeared in the markets in the last decade or so). They look a lot like beetroots - dark black skin, tap root, and stem - but inside they are white, just like there more commonly-found small red compatriots. The taste of the black radish is similar to the red radish, but perhaps a little spicier and horseradish-like. But don’t fear, because after blending with the carrot the taste is mellowed considerably and the salad has an almost spicy-sweet flavour.

Servings: 2
Time: 10 minutes

1 black radish
1 carrot
Salt to taste

1. Peel the black radish and grate it using the larger holes.
2. Peel the carrot and grate it using the finer holes.
3. Mix them together in a bowl with a few pinches of salt (to taste) and a glug or two of oil.
4. Serve!

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