Name: The Red and the Black
Yield: 4 portions
Ingredients: ½ teaspoon salt; Freshly ground black pepper, to taste; 1 smallonion, finely chopped; 2 scallions (green onions), white bulb and 3 inches green, thinly sliced; 1 bunch red radishes (6 to 8), trimmed and sliced paper-thin; 1 tablespoon rice vinegar; 2 teaspoons honey; 2 tablespoons sour cream; 1 small black radish, peeled and sliced paper-thin

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Red and black radishes look glorious together in paper-thin slices. Red radishes are usually sweet, but in late summer and fall they tend to be pungent, and black radishes can be a bit bitter—so we’ve added a little honey to the vinaigrette. It becomes a colorful salad that is crunchy and wonderfully refreshing.

Ingredients

1 small black radish, peeled and sliced paper-thin
1 bunch red radishes (6 to 8), trimmed and sliced paper-thin

Method

Toss the radishes, onion, and scallions together in a bowl.
In a second bowl stir the remaining ingredients together until well blended.
Toss the radishes with the dressing. Let stand, loosely covered, 1 hour, stirring occasionally, before serving.

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Ingredients

Method

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