With the black rough peel and pungent white flesh, black radish, aka black Spanish, can be grated or sliced, eaten raw or cooked. They are a good source of vitamin C and very low in calories.
- Rinse and dry the black radishes. Using a grater with small holes, shred one radish. Cut another radish into thin half-mooned slices.
- In a medium sized bowl whisk together the white balsamic and truffle oil until combined. Season lightly with salt and pepper to taste.
- Add the grated radishes, grape tomatoes and spring onion rings to the truffle vinaigrette. Toss so that all the ingredients are thoroughly combined.
- Arrange the sliced radishes on a serving plate, and mound the grated radish in the center. Crumble rose peppercorns over and serve.