This is really 3 easy little recipes that all complement each other well but can also be used separately. I made this for the Toast to the Culture in Agriculture fundraiser at Bamboo Creek Farm.
Pickled Shunkyo Radish
makes about 1 quart of pickled radishes
- 3 bunches shunkyo radish (you can use another kind of radish, but the long, skinny shape of these radishes makes them great for easily cutting into rounds)
- 2 cups apple cider vinegar
- 2 cups water
- 1 medium red beet
- 1 garlic bulb
- 1 bunch green onions
- 3 whole cloves
- 1 tbs whole allspice
- 2 tbs kosher salt
- 2 tbs brown sugar
- 1 tbs whole black pepper
- 1 tsp crushed red pepper
- Slice the beet, onions, and garlic and combine with vinegar, water, spices, salt, and sugar. Everything in the recipe except for the radishes.
- Bring to a boil and then reduce the heat to simmer for about 30 minutes.
- Meanwhile wash and slice the radishes into thin rounds. A Japanese mandoline makes this fast and easy, or at least faster, easier, and much more consistent than using a knife.
- Put all of the sliced radish into a large mixing bowl and strain the hot pickle brine over them. You want to remove all of the solids so that just the liquid mixes with the sliced radishes.
- Walk away for a couple hours.
- Pack the pickled radishes into a jar or some sort of container and pour in enough bring to cover. Chill completely before covering. These should keep for a good long time in the fridge. Save any excess pickle liquid to make salad dressing.
Harukei Turnip Puree
makes about 8 sides
- 2-3 pounds Hakurei turnips
- 3-4 cloves garlic
- some kosher salt
- 4 tbs butter
- 1/2 cup sour cream
- Clean and trim the turnips. Put in a large pot and cover with water.
- Bring to a boil, add the salt and garlic.
- Reduce heat to simmer for about 30 minutes, until turnips are completely tender.
- Drain and discard the cooking liquid.
- Add the butter and sour cream and mix together.
- Puree with a blender until completely smooth.
- Taste and add salt as needed.
Wilted Arugula Salad
- 2 large bunches of arugula, washed and long stems removed
- 1/2 cup pickle liquid (I used the liquid from the pickled radishes above, but you could use any pickle liquid to make a salad dressing)
- 1/2 cup olive oil
- pinch of kosher salt
- Combine the pickle liquid and the oil in a small saucepan and add a pinch of salt.
- Bring the dressing to a boil.
- Whisk carefully and vigorously then pour over the arugula.
- Toss quickly to coat and allow the greens to wilt.
Making Some Hors D'oeuvres
- pickled radishes
- turnip puree
- wilted arugula salad
- dumpling wrappers
- Heat your oven to 425.
- Lightly brush a baking sheet with oil and then lay out the dumpling wrappers. Brush the tops with oil.
- Bake for 12 minutes, rotating halfway through, until lightly browned and crisp.
- Place a small dollop of turnip puree in the center of each crisp. Lay some of the arugula salad against the puree and top with 2-3 pieces of pickled radish. Serve immediately.