I love peppery foods, especially peppery greens like mizuna, arugula, nettles, morgana, nasturtium when I can get it, and of course watercress. And I love radishes. I enjoy the "bite" and the surprise. But sometime the bite is too intense or too bitter and calls for a bit of taming with a very creamy dressing, suitable for horseradish or a sweet dressing, more suited to the milder varieties.
A couple of months ago, Chinese green radishes began to appear next to the Japanese daikon white radishes in the Asian markets in the Shuk. I scooped them up. These little gems are sweet and mild and easy to eat whole or added to sandwiches or any sort of salad such as arugula salad with salad with avocado. They are heavenly.
So this week when giant red radishes appeared. Israeli markets - for which they are known I was very excited. These ridiculously large but delicious red roots are sweet and peppery and especially good for digestion and a serious option for the Passover Plate.
I have been eating them (giant red radishes) with bread and butter - good combo - but it occured to me that I could also make a mountain of increasingly peppery goodness by layering different types of radishes over watercress.
So from most peppery to mildest - bottom layer watercress, next red radishes, next green radishes and topped with daikon.
BT's Radish Madness Salad
Ingredients:
For salad
1 small, very firm daikon
2 large red radishes - giant variety
2 medium green radishes
1 medium bunch watercress
For Dressing:
Juice of 3 fresh limes
1 full tablespoon honey
1 whole jalapeño (seeds and veins)
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 tablespoon fruity olive oil
Directions:
Thoroughly watercress and leave to dry
Peel daikon
Peel green radish
Wash red radishes thoroughly
Mix lime juice, honey, salt, oil and jalapeño
Using a mandolin thin slice green radish and red radish
Using a hand shredder slowly move from top to bottom of daikon in one motion to create long threads
Divide dressing into 2/3 and 1/3
Place daikon in 1/3 portion of dressing
Place radishes in 2/3 portion of dressing
Refrigerate radishes for 1 hour
To Assemble:
Rough chop watercress and lay in bottom of salad bowl
Drain radishes and daikon and reserve dressing
Toss watercress in reserved dressing
Layer red radishes on top of watercress
Layer green radishes on top of watercress
Top with daikon threads
Add ground pepper and more jalapeño if you want more heat
Enjoy! !בתיאבון
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