From Issue 5: Style & Substance
Recipe by David Tanis
Photo by Steve Viksjo
In Issue 5: Style & Substance, the acclaimed chef and author David Tanis treats us to a fall feast from his newest book David Tanis Market Cooking. We examine what makes David's cooking so special and appealing, and also explore the meandering trajectory of his career. Here's one of the dishes he made, a platter of shaved radishes that's quintessential David: unfussy, intuitive, and elementally pure. It makes a perfect addition to any manner of holiday menu.
Shaved Radish Salad
Only four ingredients—radishes, salt, pepper, and crème fraîche— and yet this makes an extremely tasty raw vegetable first course. If you can, use the wonderfully sharp black radishes, still relatively scarce in the States but available at some farmers’ markets. Or try a combination of red radishes, daikon, and/or pink-and-green-striped watermelon radishes. You can even use some tender young turnips. The only work is in the slicing. A mandoline is the best tool to ensure the slices are uniformly thin. Serves 4
1/2 pound (225g) radishes of your choice, well rinsed
Coarse sea salt
1/2 cup (120 mL) crème fraîche, or a little more if you like
A few drops of milk (optional)
With a mandoline or a sharp knife, slice the radishes as thin as possible. Arrange the slices on a platter. Sprinkle lightly with salt—use a sea salt with texture.
If the crème fraîche is quite thick, beat it with a spoon for a minute to loosen it, or thin with a few drops of milk or water. Spoon it generously over the sliced radishes. Finish with as much freshly ground pepper as you like.
Excerpted from David Tanis Market Cooking by David Tanis (Artisan Books). Copyright © 2017. Photos by Steve Viksjo.