Radish Salad
Root vegetables have sustained people through long, cold winters for millennia. Harvested in late fall, root vegetables of all kinds were packed into wooden crates between layers of damp, clean sand and stored in the cool, darkness of root cellars. These heirloom radishes bring a fresh crunch and make a very pretty salad. Look for Watermelon radish, black Spanish radish, purple radish, and China Rose radish at the farmers markets.
Ingredients
Serves 6-8 people
- 1 China Rose radish, scrubbed but not peeled, cut into quarters lengthwise
- 1 Watermelon radish, scrubbed but not peeled, cut into quarters lengthwise
- 1 Black Spanish radish, scrubbed but not peeled, cut into quarters lengthwise
- 1 Purple radish, scrubbed but not peeled, cut into quarters lengthwise
- 4 Tablespoons Verjus or fresh lemon juice
- 4 Tablespoons peppery olive oil
- Sea salt
Preparation
Prep: 10 min • Ready in: 10 min
Using a mandoline set for a very thin slice, begin to slice the radishes into fan shaped slices, keeping each type separate. Dress each individually with 1 tablespoon Verjus or lemon juice, 1 tablespoon olive oil and a little sea salt. To serve, plate the radishes in individual piles on a salad plate.
Recipe from the Kenter Canyon Farms test kitchen