Kolb Holmstead Radish Salad with Chili Vinegar, Onion Oil, and Poppy Seeds

Recipe courtesy Chef Daniel Orr
Show: America's Best Bites Episode: FARMbloomington
TOTAL TIME: 2 hr 50 min
Prep: 45 min
Inactive Prep: 2 hr
Cook: 5 min
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

CHILI VINEGAR::
  • 1 1/2 teaspoons toasted onion/garlic oil (this is very strong, so use carefully)
  • 1 teaspoon fresh minced ginger
  • 1 cup sliced red radishes
  • 1 large daikon radish, peeled and thinly sliced into matchsticks
  • 1/2 carrot, peeled and sliced into thin matchsticks
  • 1/2 cucumber, sliced into thin matchsticks
  • 1/4 red bell pepper, thinly sliced
  • 1 cup celery leaves, left whole and fluffy
  • 1/2 cup fresh Italian parsley leaves, very coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon poppy seeds, for garnish
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the chili vinegar: Bring the vinegar to a boil in a saucepan and add the sugar, salt, chiles, peppercorns, thyme, bay leaf and star anise. Stir to incorporate and quickly remove from the stove. Cool to room temperature, pour into a sterilized jar and store in the fridge.

Whisk together the olive oil, honey, lemon juice, onion/garlic oil, ginger and 1 tablespoon of the chili vinegar in a bowl. Toss the radishes, daikon, carrots, cucumbers and bell peppers in the vinaigrette with the celery leaves and parsley. Season with salt and black pepper and top with the poppy seeds.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

Notes

Using this vinegar is a great way to add a punch to any dish. Try it in sauces, vinaigrettes, marinades or wet-rubs. I like to keep it on the table for drizzling on just about everything. If you are afraid of heat you can use a few sweet banana pepper rings in place of the Thai bird chiles. I also make chili vinegar with other peppers from the garden like serrano, jalapenos, and even the chile from hell, the Scotch bonnet.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.