If you do not know how to use a strange black ball-like roots, here’s an option. A simple salad of two ingredients – black radish and onion. The sweetness of onions reduces the sharpness and bitterness of radish. This salad is perfect for the Central Asian rice dishes, such as a pilaf or plov. If you fill that radish taste too sharp, cover it with cold water for half an hour, then drain in a colander and use.
Yield: 2 servings
1 medium black radish root
1 medium yellow or sweet onion
1-2 tbsp. olive oil
salt and pepper
Wash and peel radish, grate on a grater with small holes, I used my Börner Thin Julienne Vegetable Slicer, squeeze a little with hand. Peel and slice onion.
Heat oil in medium pan, add onion and cook in medium heat until brown 4-5 minutes, stirring.
Mix together radish and hot onion with all oil, add salt and pepper to taste. Splash of vinegar or lemon juice can be added.
1 serving (without oil) is about 20 calories