Simon is on a mission to make you notice those often overlooked veggies at the supermarket. This stunning salad proves radishes and kohlrabi deserve a spot in your shopping basket -- tasting is believing!
You will need
- 1 bunch red radishes
- 10ml extra virgin olive oil
- Pinch salt & pepper
- 1 kohlrabi, remove leafy stems and hard outer layer
- 1 green apple
- 2 tablespoons toasted pine nuts
- 2 tablespoons puffed rice (optional)
- 1 bunch radish stems
- 2 teaspoons Dijon mustard
- 2 tablespoons maple syrup
- 1/2 lemon, juice
- Pinch of salt & pepper
- 100ml vegetable oil
- 1 radish, thinly sliced
- 2 tablespoons raisins
Recipe: Simon Toohey
30 mins to prep
15 mins to bake
Preheat your oven 180°C.
Remove leafy stems from radishes, clean and reserve. In a bowl, toss the radish bulbs with oil, salt and pepper. (Reserve one for fresh slices for serving!) Then place them on a lined baking tray, and bake in the preheated oven for 15 minutes.
Meanwhile, slice the kohlrabi and apple into thin rounds (you can use a mandoline slicer for extra thin, evenly cut slices if you've got one!). Then use a knife to cut the rounds into matchsticks. Place the apple matchsticks in acidulated water (a big bowl of cool water with lemon juice). This will prevent them from going brown and will infuse them with a soft citrus flavour.
Place the cleaned radish stems in a bowl or large jar with the mustard, maple syrup, lemon juice, and pinch of salt and pepper. Blitz with a stick blender. While blending, slowly pour in the oil so it emulsifies as you go. You can pour the dressing through a fine sieve or cheesecloth to remove any unblended bits.
Ensure the radishes have had a little time to cool. Slice in half. Squeeze the water from the apple and kohlrabi and dry on to a paper towel.
Place radishes, apple, kohlrabi, pine nuts and puffed rice in a large bowl. Pour over half of the dressing and toss together with your hands. Place the salad on a large platter, top with raisins and disks of thinly sliced fresh radish for a pop of colour. Serve with remaining dressing.
Recipe: Simon Toohey