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

Name: Kolb Holmstead Radish Salad with Chili Vinegar, Onion Oil, and Poppy Seeds
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 6 to 8 servings
Ingredients: 1 cup white vinegar; 1/4 cup cane sugar; 2 teaspoons salt; 10 to 15 Thai bird chiles; 10 black peppercorns; 2 to 3 sprigs fresh thyme; 1 bay leaf; 1 piece star anise; 1/4 cup extra-virgin olive oil; 3 tablespoons honey; 3 tablespoons fresh lemon juice; 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

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Level: Easy

Total: 2 hr 45 min (includes refrigerating time)
Active: 45 min

Yield: 6 to 8 servings

Level: Easy

Total: 2 hr 45 min (includes refrigerating time)
Active: 45 min

Yield: 6 to 8 servings

Ingredients

1 cup white vinegar

1/4 cup cane sugar

2 teaspoons salt

10 to 15 Thai bird chiles

10 black peppercorns

2 to 3 sprigs fresh thyme

1 bay leaf

1 piece star anise

1/4 cup extra-virgin olive oil

3 tablespoons honey

3 tablespoons fresh lemon juice

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

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.

Cook’s Note

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.