Mariquita Farm


Here are some Black Spanish Radishes whole, sliced and grated.

These are Black Spanish Radishes just harvested from our Hollister field.

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Black Spanish Radish: it can be grated or sliced, eaten raw or cooked. If you have one or two kicking around, try them grated into your dinner salad or grated into a lentil or split pea soup.

More Radish Recipes

from Joyce Goldstein's The Mediterranean Kitchen
(this is for a single portion. can be multiplied.)

1 small handful arugula (about 3/4 cup loosely packed)
1/4 cup Citrus Vinaigrette (recipe follows)
3 large paper-thin slices black radish
6 thin diagonal slices carrot (about 2 inches long), blanched
6 thin slices fennel
6 to 8 long thin curls pecorino or Parmesan cheese


1 1/4 cups mild olive oil
6 to 8 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
Salt and freshly ground pepper to taste

Toss the arugula with enough of the vinaigrette to coat and place on a salad plate. Arrange the radish slices on top, then the carrot and fennel. Drizzle with the remaining vinaigrette and top with the curls of cheese. To make Citrus Vinaigrette, whisk all ingredients together. Makes about 1 1/2 cups, enough for 4 to 6 salads.

Radish Salad (Serves 4)

2 cups diced radishes: any kind : black, daikon, watermelon...
3/4 cup Gruyere cheese cubed
2 scallions chopped
1/3 cup mayonnaise (I might use greek yogurt instead)
1 teaspoon Dijon mustard
1 tablespoon sour cream
Romaine lettuce (optional)

Toss together radishes, cheese (Gruyere or Swiss) and scallions, reserving a few chopped green parts of scallion for garnish. Combine mayo, mustard and sour cream together in a small bowl, mixing well. Add to radish mixture, being sure to coat all pieces. Cover and refrigerate, allowing flavors to blend. To serve, spoon salad onto romaine leaves and sprinkle with chopped greens. Or serve with crackers. This salad might also be used as a canape topping or as the filling for a grilled sourdough sandwich with melted Gruyere cheese.)

This could also be good without the cabbage.

2-3 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots, any color
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.


2 medium black Spanish radishes
3 tablespoons Dijon-style mustard
4 tablespoons olive oil
1 teaspoon wine vinegar
1/4 cup minced fresh parsley leaves

Coarsely grate the radishes. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the grated radish and the parsley and toss the mixture well. Serves 6.

Sweet Sour Black Radish Salad
This is a recipe that was inspired by Elizabeth Schneider in her book Vegetables from Amaranth to Zucchini

2 T olive oil or butter, divided use
2 small/medium black spanish radishes, cut into 1/4 inch dice
2 leeks, trimmed and thinly sliced
1/4 cup rice wine or white wine vinegar
1/4 cup water
about 2 teaspoons honey

Cook in 1 T of oil or butter over medium heat the leeks and radishes for about 3 minutes, until softened and beginning to brown. Add vinegar and water and cook, stirring often, until radishes are soft but still a little firm, about 5 more minutes. Add honey to taste. Season with salt and pepper.

Korean Radish Salad

3 medium black Spanish radishes
2 teaspoons Salt
2 teaspoons Red pepper (or less to taste)
2 teaspoons Sugar
1 1/2 tablespoons rice Vinegar
2 tablespoons Minced scallion
l teaspoon minced garlic

Peel radish and cut into match stick pieces about 2 inches long. Sprinkle with salt and let stand for 10 minutes. Rinse to remove excess salt and drain well. Wrap radish in several thicknesses of cheesecloth and squeeze out as much liquid as possible.

In bowl, combine radish with red pepper, sugar, vinegar, scallion and garlic, mixing well. Serve at once or refrigerate to blend flavors. Serves 8 as side dish.


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