Black radish salad

Les radis noirs (black radishes) are unusual looking produce. The thick, black root vegetable doesn't look particularly appetizing, but it is very tasty. It resembles a daikon radish, but with a thick black skin. I saw this simple recipe for a black radish salad on a television cooking show many years ago and we make it a couple of times a year.

I didn't think to take a picture of the radish before I peeled and sliced it. Here's the finished dish.

First, I peel the radish and slice it into very thin rounds using a mandoline, then arrange the slices on a small plate. Next, I sprinkle sherry vinegar over the radish slices along with some salt and pepper. I use a vegetable peeler to cut thin slices of mimolette cheese, an orange-colored hard cheese from northern France, similar (except for the color) to an Edam cheese from the Netherlands farther north. I place the cheese slices on top of the radish and drizzle some olive oil on top. Finally, the salad is topped with fresh cerfeuil (chervil) leaves (I just happen to have some growing in the garden). We ate this salad as a first course for yesterday's lunch. Yum!