Black Radish Salad with Truffle Vinaigrette

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

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.

2 Black radishes 10 Grape tomatoes, cut into half 1 tbsp White balsamic vinegar 1 tbsp Spring onion, cut into thin rings 2-3 tbsp Truffle oil Fine sea salt and white pepper to taste Rose peppercorns

1. Rinse and dry the black radishes. Using a grater with small holes, shred one radish. Cut another radish into thin half-mooned slices.
2. In a medium sized bowl whisk together the white balsamic and truffle oil until combined. Season lightly with salt and pepper to taste.
3. Add the grated radishes, grape tomatoes and spring onion rings to the truffle vinaigrette. Toss so that all the ingredients are thoroughly combined.
4. Arrange the sliced radishes on a serving plate, and mound the grated radish in the center. Crumble rose peppercorns over and serve.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com