St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Onions | Main | Grilled Baby Vidalia Onions »

Salad of Black Radishes and Shrimp


Salad of Black Radishes and Shrimp
  

Black radishes were a new find for me last year when Simon Frost of Thirty Acre Farm brought a box of them to the market. The inside is white, as you can see, but the outside is in fact black. They're large, for radishes – about 2" in diameter – and the taste is like daikon but sharper. When fresh they have a satisfying snap to them.

This simple summer salad – a slice of tomato, a ring of radish slices and a tumble of  shrimp – is a great combination for the mouth. The insistent notes of the radish counter the softer tones of the shrimp and the juicy tomato adds color and depth to the composition.

 

Salad of Black Radishes and Shrimp   

Serves 2

I've always preferred radishes that have been quickly blanched over raw ones. They're still resistant to the tooth but the blanching takes their assertiveness down just a notch. In this recipe I blanched the radishes but if you like your radishes raw this is an optional step.

Ingredients
  • 2 - 3 black radishes, about 2" in diameter
  • 2 tablespoons salt
  • 6 ounces "extra large" shrimp (16/20), peeled
  • 2 slices fresh tomato
  • 1 scallion, cut in 3 - 4" threads
  • Olive oil and balsamic vinegar, to taste
  • Zest of 1/2 lemon
  • Piment d'Espelette* to taste

For boiling the shrimp:

  • 2 tablespoons dried dill weed
  • 1/2 lemon
  • 1 teaspoon Old Bay seasoning mix
  • 2 bay leaves
Method

1. Add the salt to a medium saucepan of water and bring to a boil.

2. Slice the radishes thinly, then halve the slices.

3. [Optional step.] Place the radish slices in the boiling water and adjust heat to simmer for 2 minutes. Lift radishes from water with a slotted spoon. Place the radishes in a bowl of cold water for a few minutes, then drain.

4. Bring the salted water to a boil again and add the shrimp-boiling ingredients. Allow to boil for 10 minutes to flavor the water before adding the shrimp.

5. Place the shrimp in the boiling seasoned water for 30 seconds. Pour the shrimp and liquid through a sieve. Fill the pan with cold water and return the shrimp to the pan to cool for a minute or two. Remove the bay leaves. Drain and cover the shrimp with cold water again for a couple of minutes and then drain the shrimp and let them cool for a few more minutes.

6. To assemble, place the tomato slices on plates and arrange the radish slices around them as desired. Add the shrimp in piles on top of the tomato slices and scatter on the scallion threads. Drizzle with olive oil and balsamic vinegar to taste. Garnish with the lemon zest and Piment d'Espelette, to taste. 

*Piment d'Espelette is made by grinding hot red peppers grown in the Basque region of France. It can be found in specialty stores or online. Moderately hot. Substitutes are hot paprika pepper or New Mexico chile powder.

Nutritional Estimate 2 Servings. Per serving: 112 Calories; 2 g Total Carbs; 1 g Dietary Fiber; 1 g Sugars; 3 g Fat; 165 mg Cholesterol; 194 mg Sodium; 18 g Protein. Weight Watchers: 2 points.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

Sounds great! I've never seen black radishes. Would love to try them.

Hi Kalyn...thanks for stopping by and taking the time to leave a comment!

They're grown by my favorite farmer at our market (my "pigman") and the first time I saw them last time I asked him if he was too busy to wash his produce anymore! (He responded by picking one up and taking a bite out of it.) They 're pretty rare (everyone seems to grow radishes here but no one else is growing these) so maybe the best way to get a taste of them is to ask your favorite farmer to grow some next year...

On Sep 14, 2009, at 12:09 PM, typepad@sixapart.com wrote:

Your photography is just wonderful. I don't think I have ever seen black radishes. Information, beauty and great taste...you are the best!!

Gorgeous photos of the salad and black radishes... Wow!

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.