Radish 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
- In a frypan, Sautee asparagus spears in olive oil.
- Place asparagus, radish, rocket and capsicum in a bowl and dress with olive oil, vinegar , salt and pepper..
- Place salad on a plate, top with warm poached egg.
- Sprinkle on some grated parmesan cheese and serve immediately.