January 24, 2016
by Jason Ford
Ford on Food
Radish is the comeback kid of the culinary world.
They were very popular in the 1970s and 1980s, then fell out of fashion for a few decades.
But now there’s hardly a trendy food magazine or modern salad that doesn’t feature thin slices of this colourful ingredient.
Radish is a peppery flavoured root vegetable, closely related to the mustard plant.
Due to its spicy flavour profile, radish isn’t everyone’s cup of tea. I find that people either love or loathe them.
Personally I’ve always been a big fan, and feel there is nothing more satisfying than growing your own, then eating them fresh from the garden.
They can be found in a variety of colours – usually red, white or black.
Radish also varies in shape, from a familiar small bulbous form to the more exotic elongated-shape found in Asia, such as Daikon.
The immature leaves of some radish varieties can also be eaten in salads.
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Asparagus and Radish Salad with Poached Egg
Ingredients:
- 12 asparagus spears
- 20g red cherry radish, finely sliced
- 30g rocket lettuce
- 20g roasted capsicum, strips
- 2 eggs, poached
- 2 tbsp parmesan cheese, grated
- 4 tbsp extra virgin olive oil
- 1 tbsp vinegar
- salt & pepper, to taste
Method:
- In a frypan, sautee the asparagus spears in olive oil
- Place the asparagus, radish, rocket and capsicum in a bowl and dress with olive oil, vinegar, salt and pepper
- Place salad on a plate, top with warm poached egg
- Sprinkle on some grated parmesan cheese and serve immediately
Serves 2.
