Heirloom Tomato Salad With Black Radish and Paprika 6.000
Top Tomato 2008 Aug 13, 2008

This recipe has Hungarian roots, evident in the chef's choice of paprika oil (see recipe below). It calls for black radishes, which have black or dark-brown skin and can grow to the size of small turnips. Their flesh is white, with a concentrated radish flavor that is not overly spicy. Daikon radish is an acceptable substitute.

You may have more paprika oil than is called for here; transfer to an airtight container and refrigerate for up to 2 months. The oil is good to mix with parsley and use on grilled or roasted fish or chicken. It's also good to use for a red wine vinegar dressing.

To increase the flavor in this recipe, make Tomato Broth (see related recipe in Recipe Finder) and use it as a substitute for the tomato juice and vegetable broth (6 ounces total).

Servings: 6
  • For the paprika oil
  • 2 tablespoons Hungarian hot paprika
  • 1 to 2 teaspoons warm water
  • 6 ounces grapeseed oil
  • For the salad and vinaigrette
  • 1/2 cup coarsely grated black radish (may substitute daikon radish)
  • 5 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped flat-leaf parsley
  • 3 ounces store-bought or freshly squeezed tomato juice
  • 3 ounces vegetable broth (may substitute water)
  • 1 shallot, minced
  • 1 medium clove garlic, minced
  • 1 tablespoon chopped marjoram leaves
  • 1 teaspoon chopped thyme leaves
  • Salt
  • Freshly ground black pepper
  • 6 pounds heirloom tomatoes, such as Radiator Charlie's, Brandywine, Cherokee Purples and Lemon Plums

Related Recipes


For the paprika oil: Combine the paprika and the water as needed to make a paste in an airtight container. Add the oil; seal the container, then shake to combine. Let rest overnight, then strain.

For the salad and vinaigrette: Combine the grated radish with 1 tablespoon of the vinegar, the oil and parsley in a small bowl; marinate for 15 minutes.

Combine the remaining 4 tablespoons of the vinegar, the tomato juice, vegetable broth, shallot, garlic and herbs in medium mixing bowl; season with salt and pepper to taste. Whisk to combine; slowly drizzle in 1/2 cup of the paprika oil as you continue to whisk. Taste and adjust seasoning as necessary.

Cut the tomatoes into wedges or slices, according to their shapes. Divide the tomatoes among individual plates, arranging them neatly, if desired. Spoon some of the vinaigrette over the tomatoes, and season with salt and pepper to taste.

Top each portion with the marinated black radish. Serve immediately.

Rate it

Recipe Source

From Bill Telepan, chef-owner of Telepan restaurant in New York, based on his grandmother's recipe.

Tested by David Hagedorn.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.