Black Radish

Much denser and sharper than its pink cousin, the black radish displays an austere black skin hiding immaculately white flesh. Its staggering aromatic power often requires sweating with salt to extract its pungent water via osmosis and soften its texture. Its earthy and sharp profile is masterfully used to cut through the lipid richness of fatty fish (salmon, mackerel) or to cleanse the palate after a rich foie gras.