{"id":132602,"date":"2016-01-24T16:36:16","date_gmt":"2016-01-24T06:36:16","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=132602"},"modified":"2016-01-24T16:36:42","modified_gmt":"2016-01-24T06:36:42","slug":"the-comeback-kid","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2016\/01\/24\/the-comeback-kid\/","title":{"rendered":"The Comeback Kid"},"content":{"rendered":"

\"\"<\/a>January 24, 2016<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

Radish is the comeback kid of the culinary world.<\/p>\n

They were very popular in the 1970s and 1980s, then fell out of fashion for a few decades. <\/p>\n

But now there’s hardly a trendy food magazine or modern salad that doesn\u2019t feature thin slices of this colourful ingredient.<\/p>\n

Radish is a peppery flavoured root vegetable, closely related to the mustard plant.<\/p>\n

Due to its spicy flavour profile, radish isn\u2019t everyone\u2019s cup of tea. I find that people either love or loathe them.<\/p>\n

Personally I\u2019ve always been a big fan, and feel there is nothing more satisfying than growing your own, then eating them fresh from the garden.<\/p>\n

They can be found in a variety of colours – usually red, white or black.<\/p>\n

Radish also varies in shape, from a familiar small bulbous form to the more exotic elongated-shape found in Asia, such as Daikon.<\/p>\n

The immature leaves of some radish varieties can also be eaten in salads.<\/p>\n

* * *<\/strong><\/h2>\n

Asparagus and Radish Salad with Poached Egg<\/strong><\/h2>\n

\"\"<\/a>Ingredients:<\/strong><\/p>\n