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Black Radish and Potato Salad
(Serves 4)
1 pound small waxy potatoes
1 clove garlic, peeled and smashed
1 medium black radish (about 1/2 pound)
2 teaspoons mild vinegar (apple cider or honey vinegar is perfect)
4 teaspoons olive oil
1 teaspoon smoked paprika
a small bunch of chives, finely snipped
a few sprigs of parsley, leaves roughly chopped
the meat from 10 walnuts, crumbled
sea salt and freshly ground black pepper, to taste
1. Scrub the potatoes (no need to peel them) and cut them into small chunks. Place them with the garlic clove in a steamer, sprinkle with salt, and steam for 10 minutes, or until the potatoes are just cooked through (the tip of a knife should meet no resistance).
2. Scrub the black radish (no need to peel it, unless it is old and its skin is really tough) and carve out any crack or hole that may harbor dirt. Grate using the large holes of a box grater. Go through the pile of grated radish and check for any brown bits, which may taste unpleasantly earthy. Place them in a medium salad bowl, sprinkle with salt, toss to coat, and set aside while the potatoes are cooking; the salt will take the edge off the radish.
3. When the potatoes are cooked, set aside to cool until just slightly warm. Chop the steamed garlic clove finely and add it to the salad bowl. Add the vinegar, oil, and paprika, and toss to combine.
4. Add the potatoes and the herbs to the bowl, sprinkle with pepper, and toss gently to combine. Taste and adjust the seasoning. Top with the crumbled walnuts, and serve.
Stir-Fried Celery in Meat Sauce
(Serves 3 to 4)
1 large bunch celery
1 tablespoon soy sauce
2 tablespoons sriracha or other hot chili sauce
1 tablespoon dry sherry
¼ teaspoon sugar
¼ cup canola or peanut oil
¼ teaspoon salt
1 large clove garlic, peeled and lightly crushed
2 teaspoons minced ginger
¼ pound ground pork
½ cup chicken stock
1 teaspoon sesame oil
1. Using a peeler, remove the strings from the outer layer of the celery stalks. Trim the leaves, then slice the stalks into ¼ -by-1 ½ -inch sticks. (You should have about 4 cups.)
2. In a small bowl, combine the soy sauce, chili sauce, sherry and sugar.
3. Heat a wok or a large, heavy skillet fitted with a lid over high heat. Add 2 tablespoons of the oil. Add the celery and stir a few times; then add the salt and cook for 1 minute. Transfer the celery to a dish; clean and dry the wok.
4. Reheat the pan and add the remaining 2 tablespoons of oil. After about 30 seconds, add the garlic clove, flipping a few times; then add the ginger and the pork, stirring to break up the lumps. Stir in the soy-sauce mixture. Return the celery to the pan and toss. Add the chicken stock, cover and reduce the heat to medium-low. Steam to reduce the liquid, about 2 minutes.
5. Remove the lid, increase the heat to high and stir until the liquid has evaporated. Add the sesame oil and toss well. Discard the garlic clove.
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