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5 mins

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Salad Horseradish Recipe

Salad Horseradish

An Unusual RecipeAn Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians
Marie-Danielle

Recipe by  

Horseradish is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage) and is cultivated primarily for its large, tapered root which, intact, has hardly any aroma. When cut or grated, however, the sharp taste becomes apparent. While many people are aware of horseradish sauce (much favoured on beef), less people are aware that you can eat horseradish as part of a salad meal.

      Preparation Time: 5 Minutes + waiting


Ingredients for Salad Horseradish

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4 - 6:
1 approx 10 - 14 oz
whole horseradish
 
salt

 

How to Cook Salad Horseradish

  1. If you are not using the whole horseradish (which will usually provide suffciient for between 4 and 6 people), cut off the portion required and peel it to remove the skin (sometimes black, sometimes brown). Cut the white flesh into slices like slicing a cucumber (slices about one-eight of an inch - 3mm - thick). Salt these generously on both sides and place on a plate in the fridge for between 30 and 60 minutes.
  2. Remove from the fridge and drain off the water. Pat the horseradish dry using paper kitchen towels. Serve with a mixed salad (many people like to put a little unsalted butter on each slice as they eat them).

 
Marie-Danielle MARIE-DANIELLE'S HOT TIP:
Don't be afraid to salt the horseradish well. When you dry them on kitchen paper most of the salt will be removed. The salt removes the excess water and softens the flesh.
 
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