“Salad” of Black Spanish Radish with Horseradish

Although called Spanish Radish, these are well-liked in places like Russia where the winters are harsh and the ground is cold. These radishes store really well if kept cold. The recipe takes its inspiration from Russian cuisine. This salad would be a nice accompaniment to gravlax, borscht, or braised beef.

INGREDIENTS:

METHOD:

Put the vinegar into a non-reactive bowl, and add the shallot, thyme, and salt and pepper. Macerate while you cut the radish.

Grate the radishes using the largest hole or use a mandolin to cut them into shreds, or slice them in half from top to bottom and then slice into 1/8^th inch half-moons. If the radish is really firm and you want something more tender, toss the cut radish with 1 tablespoon of salt and allow to wilt for 15 minutes or just until softened a bit. Rinse well and blot dry on paper towels.

Add the horseradish to the vinegar, whisking to mix in well.

Whisk the vinegar mixture, then add a ½ cup of the diary of your choice, whisking to mix well. Add another ¼ cup of dairy and whisk in. Taste by dipping a piece of radish in and trying it. The dressing should be creamy, but not cloying, and the vinegar should be enough to cut the richness of the dairy product. The horseradish should be a definite presence with the radish and dairy just mitigating the heat. If the dressing seems to be quite tart, add a couple pinches of sugar at a time and whisk in until you get the right balance.

When the dressing is right, add some to the cut radish and toss to cover all the radish with dressing.  Allow the salad to rest at least 10 minutes for the flavors to marry.

Serve cold or at room temperature.

Serves: 4, at least

Source: Chef Andrew E Cohen