go straight to the recipe

[1] Bizarrely, despite owning all sorts of microplanes, I don’t own a box grater and prefer the cheap coarse graters that can be purchased in any Chinese grocer shown in the image. To keep the crunch that is part of the textural pleasure of this simple relish the radish needs to be quite thickly grated.
[2] We have tried this recipe with both watermelon radish and daikon with disappointing results. In Europe we used to be able to buy the classic radish in the same size as watermelon radish or medium turnips but for some reason they don’t seem to be grown in Australia and if they get much larger than recommended for this recipe they are often soft in their centres.

AO 23 OCTOBER 2022

makes about half a litre
best made the day before so that it turns that lovely bright iridescent pink

2 bunches of large radishes – about 3-4 cm in diameter [1]
5g fine sea salt
50g your best EVO
50g white wine vinegar
5g very finely chopped garlic…optional
black pepper, freshly and coarsely ground
Maldon sea salt to taste

Coarsely grate the radishes, add the salt, stir over and set aside for about an hour.

Squeeze out as much of the liquid as possible, then add the EVO, vinegar and pepper, garlic if you wish and mix well. Taste adding more salt only if required. Refrigerate in an airtight container…..keeps well for a few days.

Pictured right
Scallop, cucumber, radish salad
with Thai style coconut milk dressing
click on the image