Paganistan: Notes from the Secret Commonwealth
In Which One Midwest Man-in-Black Confers, Converses & Otherwise Hob-Nobs with his Fellow Hob-Men (& -Women) Concerning the Sundry Ways of the Famed but Ill-Starred Tribe of Witches.
Boss Warlock's Knockout Gingered Pink Radish Salad
Is it a salad? Is it a pickle?
Well, yes.
Looking for a cold side-dish to lighten and brighten your post-Yuletide board?
Bright with ginger, tender-crunchy with radish, and a wild electric pink color to boot, this dish is just what the witch doctor ordered.
Every recipe's a spell.
Boss Warlock's Knockout Gingered Pink Radish Salad
3 large watermelon radishes (roughly 3 pounds)
1 3-inch knob fresh ginger root, finely grated (peel before grating, if desired)
3 tablespoons pickling salt
½ cup raw sugar
1 cup rice vinegar
1 cup water
Peel and thin-slice the watermelon radishes. Toss well with pickling salt and set aside in a colander in the sink to drain. Drain 2-3 hours. Press out as much liquid as possible.
Turn out into bowl. Add grated ginger, and mix well.
Boil sugar, rice vinegar, and water together until the sugar dissolves. Pour over radish-ginger mixture, and allow to cool.
Serve.
If there's leftover, not to worry. It only gets better as it ages.
You can substitute daikon for watermelon radish if you like, but obviously it won't have the same festive, arresting color.
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