Rhubarb and radish salad from Sour: More Than Mere Taste: The Magical Element That Transforms Your Cooking (page 147) by Mark Diacono

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Notes about this recipe

  • tekobo on August 13, 2025

    Made this as a sugar free "dessert" for a friend who is on a keto diet. Mad mad mix of flavours. Was appreciated as "fresh" but I think I might do without the blue cheese as it was a bit discordant.

  • Hansyhobs on February 13, 2023

    I really enjoyed this simple recipe. I used forced rhubarb and watermelon radish, I even had the blood orange and cardamon vinegar from Burren Balsamics (I love their range and I love to support Northern Irish businesses). I used a sharp cheddar as I don't like blue cheese. The recipe has no measurements but don't be scared to keep upping the amounts of vinegar and rose water until the flavours come through. I'll probably make this again next forced rhubarb season and I'll look out for a rose vinegar in the meantime as well

  • mjes on July 31, 2021

    I don't no where the author lives - but both gooseberries and rhubarb have a very short season here. So if I wanted to try a rhubarb and radish salad I had to do it now as rhubarb season is closing. Vinegar suggestions - Burren Balsamics blood orange and cardamom vinegar or Cult Vinegar's Rose Vine Verde were a bit to specific even for my vinegar collection. I ended up testing Banyul's - quite acceptable but I still want to try something with a touch of citrus. I also tried the optional pomegranate molasses - an addition I will keep. The recipe deliberately provides no measurements - I think next rhubarb season I'll try a bit more radish and a bit less rhubarb ... unless the radish is hot or the rhubarb a bit sweeter or ... I'm not sure I have enough rhubarb seasons left to perfect this recipe. It will always be a bit too sour for my taste, but perfect for my brother.

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