Black Raddish and its Rose — Radis noir et sa rose
Je suis venue vous offrir des roses
I Came To Give You Roses
There are vegetables that we do not buy often, aren’t there? Or when we do, we get home and wonder what on earth we will be doing with them. Or there are vegetables that we do not use because they smell very strongly. Non je vous jure, c’est vrai! (I promise it is true)
I have one vegetable that I love to eat, but the truth is this: it smells! Any time I decide to use it, I need to open the windows because of the smell. When I cook, I don’t smell it, but as soon as I get out of the kitchen and come back, wow, what a suprise that is. It is strong! Such an innocent thing, who would guess its power?
Yet, once it is on the plate, it is a pure pleasure to swallow and savour.
Le radis noir - Black Radish
Maybe like beets, black radish belongs to this family of vegetables that is ignored or loved. But listen to this though if you have doubts about its qualities. This vegetable is very good for you. Not only does it provide a lot of vitamin B and C, calcium, and potassium but it is especially good for your liver as it is known to have cleansing benefits, acting as a stimulant for the digestive process. Maybe these real facts will convince you that you should try it if you have not yet so far. It will admit that its smell might put off a lot of people - every time P. comes home and I have prepared it, I can hear him say “Pouah! What is this smell?” but eh, don’t be a petite nature P.! Black Radish could become your friend. In our house, it is adopted.
There are surely many ways to use this vegetable but just as with beets or celeriac, I like to use it raw in salads, with a nice simple vinaigrette made of 2 Tbsp white balsamic vinegar and 3 Tbsp hazelnut oil. Then it is really up to you to decide how you want to present it. I came up with this idea of presentation a while ago because in my fridge, I had nice fresh slices of Prosciutto and one avocado.
The appetizer is simple, it takes no time to make and is nice to the eye, don’t you think? It is as if you were eating a flower.
You need:
- 1 black radish
- 4 slices of prosciutto
- 1 avocado
- Drops of lemon juice
- 2 Tbsp white balsamic vinegar
- 3 Tbsp hazelnut oil
- Salt and pepper
- Chives
- A dash of paprika salt
Steps:
- Start by peeling the black radish and remove any soft part (sometimes inside).
- Grate it (use a cheese grater or grate it in your food processor)
- Make a vinaigrette by mixing together salt, pepper, the vinegar and then the oil. Mix with the radish and set aside.
- Peel your avocado and then cut it in cubes or slices. Squeeze some lemon juice to prevent it from getting dark.
- Take a mold ring and start by making a layer with the avocado.
- Top with the black radish. Finish with a slice of prosciutto placed in the shape of a rose.
- Decorate with chives and paprika salt.
Ingrédients :
- 1 radis noir
- 4 tranches de prosciutto
- 1 avocat
- Un peu de jus de citron
- 2 càs de vinaigre balsamic blanc
- 3 cà s d’huile de noisette
- Sel et poivre
- Ciboulette
- Pincée de sel de paprika
Étapes :
- Pelez le radis noir et enlevez toutes les parties plus tendres (parfois au coeur du radis).
- Rapez-le comme vous raperiez des carottes ou du céléri rave
- Faites une vinaigrette en mélangeant du sel, du poivre, le vinaigre et l’huile. Mélangez avec le radis et mettez de côté.
- Pelez l’avocat et coupez-le en cubes ou tranches fines. Arrosez de jus de citron pour éviter qu’il ne noircisse.
- Prenez un cercle et placez-y une couche d’avocat.
- Continuez avec le radis noir, puis terminez avec une tranche de prosciutto roulée en forme de rose.
- Décorez avec de la ciboulette et du sel de paprika.
19 Comments »
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Now I’ve never heard of black radish and will have to find more information on that vegetable. The composition of ingredients that you have up there is beautiful in its simplicity. I like how you have cayenne? paprika? dusted onto the plate. It’s looking orange-ish on my monitor.
Comment by rowena — On April, 25th, 2006 at 12:12 am
Another lovely dish I would like to taste right now. I never tried black radish, does it taste like horse radish?
Comment by Gracianne — On April, 25th, 2006 at 2:47 am
Humm, it must be delicious. Le moelleux de l’avocat et le piquant du radis noir. What a beautiful mix !
Comment by Papilles&Pupilles — On April, 25th, 2006 at 3:26 am
je n’ai jamais râpé le radis noir, peut être plus facile à accommoder.
Comment by AnneE — On April, 25th, 2006 at 3:46 am
Que c’est joli !!
Je suis toujours en admiration devant tes photos …. quelle lumière, quelles couleurs !!
En tout cas, j’ai bien envie d’essayer le radis noir, et de le “sentir” ; - ))
Comment by Sali — On April, 25th, 2006 at 7:07 am
Looks and sounds lovely, as usual. I’m in awe of how often you post, considering everything you do looks so wonderfully appealing.
Comment by Eggy — On April, 25th, 2006 at 8:14 am
Looks and sounds lovely, as usual. I’m in awe of how often you post, considering everything you do looks so wonderfully appealing.
Comment by Eggy — On April, 25th, 2006 at 8:14 am
Bonjour Béa,
Justement, je plante des radis noirs au jardin cette année. Je note cette belle concoction…
Comment by Zoubida — On April, 25th, 2006 at 8:30 am
Bea, that’s BEAutiful! I’ve never heard of black radish. Like you, I too love radish, but don’t like it’s strong smell. I find that mixing it with fresh ginger helps a lot.
Coincidentally I blogged about radish yesterday too!! I made a kind of stuffed indian bread that acts as a good foil for the strong radish smell.
As usual, fabulous pictures and innovative recipes!
cheers!
Comment by Saffron Hut — On April, 25th, 2006 at 8:56 am
grâce à Relly j’arrive dans ce superbe coin de blog !
Mon mari aime beaucoup le radis, je vais lui faire plaisir avec ta sublimissime recette !!
thank’s a lot, will be back very soon :-))
Comment by brigitte — On April, 25th, 2006 at 10:03 am
Gorgeous as usual! I’ve never had black radish, but now I’ll look for it. Isn’t it wonderful to find a vegetable you’ve never tried?
Comment by Catherine — On April, 25th, 2006 at 11:46 am
I love radish in one Phil.. dish “sinigang” and i replace the white one with this blackradish. Good idea, i will make as an “apperitif” when my in laws come and visit us.. they love the black radish. thanks!
Comment by relly — On April, 25th, 2006 at 2:33 pm
Radish has never looked so appetizing, looks fantastic Bea!
Comment by bron — On April, 25th, 2006 at 6:52 pm
Béa, it would be so hard to eat your beautiful artwork — but it does look scrumptious!
Comment by cath — On April, 25th, 2006 at 7:20 pm
Rowena,
Thanks for your sharp eyes. I had added paprika and forgot to add it in the list, done now!;-) This vegetable is really lovely. Strong! Do you like horseradish? Less strong but same family!
Gracianne, it is less strong than horseradish, but same family.
Papilles, yes you are right, they (avocado and radish) really complement each other!
Anne, oui, je le prefere a la version cuite!
Merci Sali! Oui ca va sentir
Eggy, thanks for your sweet note. I guess I am pretty active for sure!
Zoubida, lucky you, my vegetable garden is so small, how big is yours??
Saffron Hut, ah nice, I will go and check your posts! Thanks for the tip. I would not have thought about ginger to help with the smell. I wonder why that is!
Brigitte, merci!
Catherine, yes I agree. I love myself ot discover new vegetables. I love the use you make of squashes!
Relly, ah nice, what is your recipe? On your blog?
Bron, oh you should definitelt try it. I am sure you would enjoy it!
Cath, thank you!
Comment by Béa — On April, 25th, 2006 at 10:09 pm
C’est splendide et tentant !
Magnifique, vraiment tes photos sont démentielles !
Bravo !!
Comment by Thalie — On April, 26th, 2006 at 8:27 am
J’aime beaucoup le radis noir moi aussi. Très belle façon de le préparer ! Je note, je note… je crois que toutes tes recettes sont plus ou moins sauvegardées dans mon ordinateur…
Comment by Liza — On April, 26th, 2006 at 9:43 am
Splendide, vraiment
Comment by bonheursdesophie — On April, 27th, 2006 at 4:07 pm
I will make as an “apperitif�by my own and iam sure they love the black radish.
Comment by ralph emerson — On December, 19th, 2006 at 2:36 am