Black radishes with their coarse black skin are a winter vegetable that has a pungent white flesh. Their flavour is far too intense to eat on their own, but these black beauties can add a superb peppery bite to a salad. Apparently black radishes date back to antiquity and are being hailed as a superfood that is thought to promote digestive health, detoxify the liver, boost the immune system and fight ageing. You will need ½ lb/225g waxy potatoes One firm, red-skinned apple One medium-sized black skinned radish Six chives 2 tspn wine vinegar Outer leaves of one or two baby gem lettuce Salt and freshly-ground black peppercorns to season Method Peel the potatoes, chop into small cubes and cook in salted water until done. Strain and leave to cool Chop the apple into really small cubes, leaving the skin on to add colour to the dish Cut the chives into small pieces.
When the potatoes are cool, place in dish along with the apple and chive.
Grate half the black radish into the mix and stir Add the oil and vinegar, season lightly and stir together.
Spoon into an outer leaf from the baby gem lettuce and then grate the remaining black radish over the top of each salad