© 2016 Kenter Canyon Farms
Site by Eric Theise
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.
Serves 6-8 people
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