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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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GRATED
BLACK RADISH AND ENDIVE SALAD IN SHALLOT VINAIGRETTE
Parve. Yield: About 6 servings |
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INGREDIENTS: |
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½ pound black radish (available at many green-grocers,
specialty and ethnic markets, and some will-stocked
supermarkets)
Coarse kosher salt
5 tablespoons finely
chopped shallots
About 1 tbsp plus 2 tsp fresh lemon juice
¼ tsp grated lemon zest
About 4 tbsp excellent-quality
extra-virgin olive oil or Olive Oil Schmaltz
Freshly ground
black pepper
2 small Belgian endives
2 tbsp chopped
fresh parsley, preferably flat-leaf. |
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INSTRUCTIONS: |
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- Peel the radish and grate it coarsely in a food
processor or using the large holes of a hand grater. Place
in a colander or strainer, sprinkle with 1 tsp salt, and
mix well. Weight the radish down with a plate and heavy
object, like a can of tomatoes, and allow to drain for
about 1 hour, stirring it every 15-20 minutes. Squeeze all
moisture from the radish, rinse with fresh water, and
squeeze thoroughly dry again.
- Meanwhile, in a small bowl, combine the shallots,
lemon juice, zest, and olive oil or schmaltz; season well
with salt and pepper. Stir in the grated radish and allow
the flavors to mingle and meld for at least 20 minutes.
- Cut the endives into fine shreds, then toss with the
grated radish and shallot mixture. Taste and adjust
seasonings (It takes quite a bit of salt), adding more oil
or schmaltz and lemon juice as needed. Sprinkle with the
parsley. Serve with Chopped Chicken Liver or
Chopped Eggs
and Onions.
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Source: The Gefilte Variations by Jayne Cohen |
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KOSHER DELIGHT MAGAZINE
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