The Comeback Kid

Picture of radishRadish is the comeback kid of the culinary world.

They were very popular in the 1970’s and 80’s, then fell out of fashion for a few decades. Though recently I’ve discovered there is hardly a trendy food magazine or modern salad that doesn’t feature thin slices of this colourful ingredient.

Radish is a peppery flavoured root vegetable, closely related to the mustard plant.

Due to its spicy flavour profile, radish isn’t everyone’s cup of tea. I find that people either love or loathe them.

Personally, I’ve always been a big fan, and feel there is nothing more satisfying than growing your own, then eating them fresh from the garden.

They can be found in a variety of colours – usually red, white or black.

Radish also varies in shape, from a familiar small bulbous form to the more exotic elongated-shape found in Asia, such as Daikon.

The immature leaves of some radish varieties can also be eaten in salads.

Asparagus and radish salad with poached egg

  • 12 asparagus spears
  • 20g red cherry radish, finely sliced
  • 30g rocket lettuce
  • 20g roasted capsicum, strips
  • 2 eggs, poached
  • 2 tbsp parmesan cheese, grated
  • 4 tbsp extra virgin olive oil
  • 1 tbsp vinegar
  • salt & pepper, to taste
  1. In a frypan, Sautee asparagus spears in olive oil.
  2. Place asparagus, radish, rocket and capsicum in a bowl and dress with olive oil, vinegar , salt and pepper..
  3. Place salad on a plate, top with warm poached egg.
  4. Sprinkle on some grated parmesan cheese and serve immediately.

Serves 2.

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