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

Ingredients:

1 black radish

1 carrot

Salt to taste

Oil

Method:

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!