For every exulted dish in the Jewish culinary canon—every blintz and brisket, boureka and bimuleo—there are many others that have been all but forgotten. Black radish salad is one of those dishes. Those who know it, a luscious relish of grated black radishes and onion mixed with schmaltz, adore it. But the Old World dish has largely fallen out of favor—a relic of another era, as black and white as the radish itself.
Shvartze Retach mit Schmaltz (Black Radish and Onion Relish)
April 02, 2021
Ingredients
- 1lb black radishes, peeled and quartered
- 1small onion, peeled and quartered
- 6tablespoons schmaltz or sunflower oil
- ½teaspoon kosher salt, or more to taste
- ½teaspoon freshly ground black pepper
Yield: Serves 6
Preparation
- Step 1
Grate the radishes and onion with the large holes of a box grater, or in a food processor fit with a shred blade. Lay the grated radish and onion in a clean dishtowel and squeeze out as much water as possible, then transfer to a medium bowl.
- Step 2
Add the schmaltz or oil, 1/2 teaspoon salt, and pepper, and stir well to combine. Taste and add more salt, if desired. Transfer mixture to a container, cover, and refrigerate for at least 2 hours, to allow flavors to meld. The relish can be stored in the fridge for up to 1 week.
Reprinted with permission from The Jewish Cookbook, by Leah Koenig (Phaidon, 2019)