These lovely black spanish radishes are not only rather fantastical looking, they pack a spicy bite. A little research online tells me they’re good for the liver and the gastrointestinal tract. Also read that they promote thyroid health.
I often make a radish salad to use as a topping on tacos or fajitas — it goes especially nicely with fish tacos. If you froze sweet corn from the fall, you could try this corn and radish salad.
Otherwise, try this: trim, halve and thinly slice your radishes and set aside. In a bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, some chives or a couple of minced scallions, half a minced jalapeno and some salt and pepper. Mix in the radishes and, if you like, some chopped cilantro. Really fresh tasting. An alternate way is to first sprinkle the sliced radish generously with salt and let it sit in a strainer for half-hour or so. Then rinse the radish well and squeeze the daylights out of it to get all the water out. Then go ahead and mix with the vinaigrette and other ingredients. It just gives you a different texture — less crunchy.
Last night I shredded the cabbage from last week’s bag along with a couple of carrots and the biggest of the black spanish radishes. The resulting coleslaw had a nice zip to it and was great with a side of baked beans for dinner.
– Dinah Murdoch lives, eats and writes in Kitchener.