Saturday, November 19, 2011

Food 52: Roasted Radish and Potato Salad with Black Mustard and Cumin Seed

For some reason, I keep getting a ton of radishes in my CSA box.  I'm trying to figure out why that is exactly.  I don't really know that many people who eat radishes, so I'm not sure why the farmers decide to plant them in such large numbers.  Maybe I'm not aware of the secret radish society or something.  Anyway, I found a good use for my beautiful French breakfast radishes this time.  It's an Indian-inspired potato and radish salad.  If you can't find black mustard seeds, brown are definitely okay.

Roasted Radish and Potato Salad with Black Mustard and Cumin Seed
Adapted from Food 52

2 tablespoons fresh lemon juice
½ teaspoon sea salt
½ teaspoon granulated sugar
1 large Yukon gold potato, cut into 1-inch cubes
8-10 French breakfast radishes, ends trimmed
Extra virgin olive oil
Sea salt
Freshly ground black pepper
½ teaspoon black mustard seeds
½ teaspoon whole cumin seeds
2 tablespoons whole milk yogurt
2 tablespoons thinly sliced green onions

Preheat oven to 400°F. In a small bowl, combine lemon juice, salt, and sugar until solids dissolve. Set aside.

In a medium sized bowl, combine potato pieces with a glug or two of olive oil, a good sprinkling of sea salt, and a few grinds of black pepper, tossing evenly to coat. Roast potatoes in a single layer on a foil lined baking sheet for 10 minutes.

Meanwhile, slice the radishes into two or three pieces, depending on how big they are. Using the same bowl that you tossed the potatoes in, combine radishes with olive oil, sea salt and black pepper; mix well to evenly coat.

Once the potatoes have roasted for 10 minutes, using a wooden spatula or spoon, gently push potatoes around, being careful to keep skin intact (as best as possible). Push potatoes to one side of pan, adding radishes in a single layer to the other side. Continue to roast for another 10-12 minutes or until potatoes and radishes are tender, shaking pan midway through (at 10 minutes start checking to make sure radishes do not overcook).

Meanwhile, in a small skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. When hot, add black mustard seeds and whole cumin seeds and gently mix. Cook for about a minute, until fragrant, being mindful that black mustard seeds will start to pop. Remove pan from heat and set aside.

Remove pan from oven and allow vegetables to completely cool (making it easy to remove from pan without sticking – especially the potatoes). Transfer roasted radishes and potatoes to a bowl. Add yogurt, black mustard/cumin seed mixture, and green onions, folding with a spatula to combine. Add lemon juice mixture by the teaspoonful until you reach desired taste (one and a half teaspoons of lemon juice-salt-sugar mixture is a good starting point). Fold to combine. Cover mixture with plastic wrap and refrigerate for at least an hour to allow flavors to develop. Bring salad to room temperature before enjoying.

Makes 2 servings

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