April 29, 2012

Black Radish Salad with Fresh Ginger & Toasted Sesame Seeds
The market where I’ve been going for produce lately had black radishes available this week. I did a little research and a taste test when I got home and found them to be earthy and extremely peppery. I decided to slice the radish thin and tone down the spiciness with some acidity and sweetness.
1 Black Radish3 Tbsp Rice Wine Vinegar1 1/2 Tbsp White Sugar1/2 tsp Fresh Ginger 1/2 tsp Toasted Sesame Seeds1 tsp Extra Virgin Olive OilFresh Kale (for garnish)Scrub the outside of the radish and slice thin. Run the slices under water for a minute or so and pat dry. In a bowl, whisk together vinegar and sugar. Using a microplane, grate fresh ginger into bowl and stir. In a bowl, layer slices of radish and pour vinegar mixture over the top. Allow to marinate for 5 minutes or so. Pile kale in the middle and drizzle salad with olive oil. Sprinkle toasted sesame seeds over the top.