1 lb red skin potatoes, cut into bite-sized pieces
1 1/2 cup (1 1/2 inch) green beans
2 cups shredded Spanish black radish
for the dressing:
1 1/2 tablespoon Dijon
3 tablespoons tarragon vinegar
3 tablespoons extra virgin olive oil
freshly ground black pepper
Boil the potatoes in a large pot of water until fork-tender. Add the green beans for the last 2 minutes of cooking. Drain and allow to cool to room temperature. Toss with the radish. Set aside.
Whisk together dressing ingredients. Drizzle over salad and toss to coat.
I was excited when Spanish Black Radishes showed up in my produce boxI was excited when Spanish Black Radishes showed up in my produce box one week. I had heard of them before but I had never had the chance to try them, they are a late winter radish and winter farmers markets are rare here in Baltimore. I was surprised when they showed up and they were huge! One radish (the one I used for this dish) was over half a pound and at least the size of softball. I had heard they were quite pungent so I grated it and made a salad with milder ingredients to balance the flavor. I found they smelled stronger than they tasted; it was sort of like fresh horseradish crossed with a regular radish and with the texture of a rutabaga. I loved the textures in the dish, the crisp beans contrasted nicely with the creamy potatoes and shredded radish. A great side dish to help you transition into spring.