Black Radish, Carrot, Collard Green and Apple Salad with Toasted Walnuts
I love this combination of disparate flavors. Toast the walnuts a bit longer than you might typically–the hint of char is delicious here.
- Use most any root vegetable (or kohlrabi) in place of the black radish–turnips, rutabagas, daikons or any kind of radish will work beautifully.
2 small-medium black Spanish Radishes, peeled and grated on the large holes of a box grater
3 medium carrots, scrubbed and grated on the large holes of a box grater
1/2 teaspoon sea salt
1 bunch tender collard greens, washed, dried and tough stem ends removed, leaves cut in half lengthwise and then rolled up and cut very thinly crosswise
1 large, crunchy apple, cored and finely chopped
Generous 1/2 cup walnuts broken up or roughly chopped
2-3 teaspoons apple cider syrup or honey
2 tablespoons apple cider vinegar
4 tablespoons olive oil
Salt and freshly ground pepper
Put the grated radish and carrot in a salad bowl. Toss well with 1/2 teaspoon salt, I use my hands for this, and let sit while you prepare the remaining ingredients, or at least 5 minutes.
Toast the broken up walnuts in a dry skillet over medium-low heat, tossing frequently until toasty and almost blackened in spots–be careful with this but a little char is delicious.
Mix the apple cider syrup or honey, vinegar, oil and salt and pepper in a small bowl. Add the collard greens and apple to the grated vegetables as well as the walnuts. Add dressing and toss well and taste and adjust seasoning. Serve as soon as possible. If you hold off on adding the nuts you can toss it and let sit for 30 minutes or so and just add the nuts when ready to serve.