The black radish is bane of the Parisian locavore’s existence: during the winter, the raphanus sativus var. niger pops up regularly in AMAP* subscribers’ vegetable baskets, and it can be a challenge to put it to good use.
An ancient variety that dates back to antiquity, this mega-radish has a black, coarse skin and a white, almost translucent flesh that’s quite pungent in flavor. It is this characteristic sharpness that earned it the nickname of raifort des Parisiens — Parisians’ horseradish — and makes it generally too assertive to eat on its own.
- 450 grams (1 pound) small waxy potatoes
- 1 clove garlic, peeled and smashed with the side of the knife blade
- 1 medium black radish, about 220 grams (1/2 pound) (when buying, make sure it is firm to the touch, not limp nor soft)
- 2 teaspoons honey vinegar or other mild vinegar
- 4 teaspoons olive oil
- 1 teaspoon smoked paprika
- a small bunch of chives, finely snipped
- a few sprigs of parsley, leaves roughly chopped
- the meat from 10 walnuts, crumbled
- sea salt, freshly ground pepper