Serve this alongside quesadillas.
Makes 6 servings.
INGREDIENTS
DIRECTIONS Combine all ingredients in large bowl. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate. Bring to room temperature before serving.)
Active time: 25 min Start to finish: 25 min
Makes 4 servings.
INGREDIENTS
DIRECTIONS Make dressing:
Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.)
Make salad:
Toss together all salad ingredients in a large bowl with just enough dressing to coat.
Cooks’ note:
• Dressing keeps, covered and chilled, 3 days. Stir before using, thinning with additional water if necessary.
Active time: 15 min Start to finish: 45 min
Makes 4 servings.
INGREDIENTS
DIRECTIONS Boil water, sugar, garlic, peppercorns, and 3 tablespoons salt in a 4-quart pot, uncovered, 10 minutes.
While brine is boiling, halve cucumbers lengthwise and cut crosswise into 1/3-inch-thick slices.
Remove brine from heat and add cucumbers and radishes. Let stand, uncovered, 10 minutes, then drain in a colander, discarding garlic and peppercorns. Transfer cucumbers and radishes to a bowl of ice and cold water to cool, then drain well in colander.
Toss cucumbers and radishes with parsley, oil, and remaining 1/2 teaspoon salt in a large bowl and chill, uncovered, about 20 minutes.
Cooks’ note:
Salad can be prepared 1 day ahead and chilled, covered.
The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.
Active time: 45 min Start to finish: 9 hr
Makes 6 servings.
INGREDIENTS
DIRECTIONS Prepare fish: Simmer raisins in vinegar in a small saucepan until raisins are plump,3 to 5 minutes, then cool.
Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened, 4 to 6 minutes. Remove skillet from heat and transfer half of onion to a9-inch square glass or ceramic baking dish with a slotted spoon, spreading evenly. Reserve remaining onion.
Cut fish into 6 equal pieces. Pat dry and season with salt and pepper. Spread potato starch on a plate and dredgefish in it, shaking off excess.
Heat remaining 1 1/2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté fish, skin sides down, until lightly browned, 1 1/2 to3 minutes. Turn fish over and sauté until lightly browned and just cooked through, 1 1/2 to 3 minutes more.
Arrange fish on top of onion in baking dish, then top with reserved onion and drizzle with raisins and vinegar. Cool completely, then marinate, covered and chilled, at least8 hours. Bring to room temperature.
Make salad: Tear enough fennel fronds to measure 1 tablespoon. Trim stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Transfer slices to a bowl and toss with radish sprouts.
Whisk together vinegar and oil, then whisk in sugar and salt and pepper to taste. Toss vegetables with half of dressing and divide among 6 plates.
Remove onion from top of fish, reserving it, and put a piece of fish on top of each salad. Mound all of onion and raisins on top of fish, then drizzle with remaining dressing and sprinkle with fennel fronds.
Cooks’ note:
• Fish can be marinated up to 2 days.
This refreshing winter salad goes well with the fennel and sausage ragù or the hazelnut-crusted trout .
Makes 4 servings.
Cut peel and white pith from 4 oranges with a sharp knife. Halve oranges lengthwise, then cut crosswise into 1/4-inch-thick slices. Squeeze enough juice from remaining orange to measure 3 tablespoons. Whisk together orange and lemon juices, oil, honey, cinnamon, and cayenne until emulsified. Season with salt and pepper. Add orange slices, radishes, and olives and gently toss. Let stand at room temperature 15 minutes before serving.
Grated black radish salad is exquisite too. Try it with the most
common black radish in the U.S. (Raphanus sativus), which is round and has
a similar flavor and texture to Raphanus sativus niger.
Makes 4 servings.
INGREDIENTS
DIRECTIONS 1.In a medium sized bowl whisk together the lemon juice and the mustard,
then slowly whisk in the olive oil into the mixture until it emulsifies.
2.Grate the radish on a grater with small holes.Add the grated radish
and the shallot to the vinaigrette and toss so that all the ingredients are
thoroughly combined.Season with salt.Serve immediately.
Active time: 15 min Start to finish: 15 min
Makes 2 side-dish servings.
INGREDIENTS
DIRECTIONS Remove outer dark green ribs of celery and reserve for another use. Remove leaves and reserve in a bowl. Cut off and discard base of celery heart, then cut crosswise into 1/4-inch-thick slices and add to celery leaves along with remaining ingredients. Toss to coat.
Makes 6 servings.
INGREDIENTS
DIRECTIONS Stir mustard seeds in small dry skillet over medium heat until seeds begin to pop, about 3 minutes. Transfer to small bowl; cool. Add vinegar, lemon juice, and mustard to mustard seeds. Gradually whisk in oil. Season dressing with salt and pepper.
Toss watercress, endive, and radishes in bowl with enough dressing to coat.
Truffle oil lends an earthy flavor; it can be found at specialty foods stores and some supermarkets. If you can’t find the oil, these sandwiches will still be delicious without it.
Makes 24.
INGREDIENTS
DIRECTIONS Blend goat cheese, watercress, and truffle oil in processor until just combined. Season with salt and pepper. Place bread slices on work surface. Spread each with goat cheese mixture, dividing equally. Set aside 24 radish slices for garnish. Top 6 bread slices with cucumber slices, then remaining radish slices. Sprinkle with pepper. Top with remaining bread slices, cheese side down. (Can be made 2 hours ahead. Wrap individually in paper towels; chill.)
Trim sandwich crusts. Cut each sandwich into 4 squares. Transfer to platter. Top each with 1 radish slice and serve.
Makes 50 hors d’oeuvres.
Make the tapenade:
In a small bowl let the anchovy fillets soak in 2 tablespoons of the milk for 10 minutes, drain them, and pat them dry. In another small bowl let the bread soak in the remaining 6 tablespoons milk for 10 minutes and squeeze out the excess milk. In a food processor fitted with the steel blade or in a blender purée the olives, the anchovies, the bread, the hard-boiled egg yolks, the capers, the lemon juice, the garlic and the mustard, with the motor running add the oil in a stream, and blend the mixture until it is smooth. Transfer the mixture to a small bowl and chill it, covered, for at least 2 hours or up to 1 week.
Scoop out a trough from the cut side of each radish half with a 1/2-inch melon-ball cutter, dropping the radishes as they are cut into a bowl or ice water, transfer the radishes cut side down to paper towels, and let them drain for 5 minutes. Invert the radishes, transfer the tapenade to a pastry bag fitted with a small star tip, and pipe it into the radishes. (The radish boats may be prepared up to 2 hours ahead and kept chilled, covered loosely.) Arrange the hors d’oeuvres decoratively on a platter.
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