Day 144: Black Radish Salad

Wouldn't you think a black radish might, you know, be BLACK? Well maybe not, since red radishes are only red on the outside.

Silly me, I thought a black radish would taste considerably different than a red radish. It doesn't.

It IS however much bigger, more the size of a large sweet potato. The one in the photo weighed half a pound.

This was good enough but I wouldn't go out of my way to have again. The salad itself was the same, fresh, light, enjoyable even, just not something to have again.

I CAN see how it might be a refreshing to the palate, however, if paired with fatty meat.

And I've got three more like this to go so look for more ideas.

PS I did use some of the salad along with egg/sour cream to make a fritatta for supper. It was quite good.

BLACK RADISH SALAD
Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4

8 ounces black radish, peeled and grated
1/4 white onion, sliced thin, then diced
Zest and juice (about 2 tablespoons) from a lemon
1 tablespoon good mustard
1 tablespoon olive oil

Mix the radish and onion in a bowl, then add the remaining ingredients.

NUTRITION ESTIMATE
Per Serving: 49 Cal (64% from Fat, 6% from Protein, 30% from Carb); 1 g Protein; 4 g Tot Fat; 0 g Sat Fat; 4 g Carb; 1 g Fiber; 20 mg Calcium; 0 mg Iron; 23 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point


CREDIT WHERE CREDIT'S DUE
Epicurious, Letter from France