Radish salad is a very traditional dish in Bavaria, eaten in the beergardens during summer. Often, the radish is simplistically served in slices which are just slightly salted as part of the ‘Brotzeit’, also involving pretzels, cheeses, cold cuts or sausages and lots of beer of course. Usually, white or red radishes are more popular since they are freshly available during spring and summer. But right now, what we have in our stores is the black winter radish, which is harvested just before the first frost in October or November and keeps fresh all winter. Did you know that one radish delivers the daily dose of vitamin C? It’s a perfect vegetable to eat while waiting for more fresh produce to arrive in spring. I sort of upgraded the black radish salad here with a nice and lemony mustard vinaigrette, which immediately transforms it into something special. Radish can taste a little strong, but salting the slices beforehand takes off the edge I find. You can also eat this salad as a topping on crackers or sandwiches, it’s maybe even better than on its own. Hope you like this as much as I did!
Bavarian radish salad with mustard-lemon vinaigrette
- One black winter radish
- Half a teaspoon of salt
- Two tablespoons of olive oil
- One teaspoon of grainy dijon mustard
- Juice of one lemon
- Some freshly chopped herbs, such as basil
- Freshly ground black pepper
- Carefully wash the radish and remove any blemishes. Cut it into very thin slices (unpeeled), preferably using a mandoline.
- Using your hands, mix the radish slices in a bowl with the salt. Let them marinate for ten minutes or so.
- Meanwhile, prepare the dressing by mixing the olive oil, mustard and lemon juice.
- Arrange the radish slices on the plates and drizzle generously with the dressing.
- Add the fresh herbs and a little black pepper.