Simple radish salad
From an interview with Deborah Madison and The Splendid TableAdapted and submitted by Lori, Yorkville CSAThis recipe comes from the brilliant mind of Deborah Madison, a master of vegetarian cooking. Sliced paper-thin, the radish roots are bright and delicate. Adding the greens and a little dry cheese rounds out this simple salad beautifully.
Ingredients
- 1 bunch spring radishes and their tops
- lemon juice
- extra virgin olive oil
- salt & pepper
- optional: a dry cheese such as manchego, aged gouda, or cheddar
Instructions
- Cut the radish greens from the bunch of radishes and wash well in cool water.
- Slice the radishes paper-thin (using a mandoline, if possible). They should be translucent.
- Chop the radish greens and mix with radish slices. Add lemon juice, olive oil, and salt & pepper to taste.
- Optional: Slice a little bit of cheese very thinly and add to the salad. It will round out the peppery flavor quite nicely.
Notes
For the interview, visit the Splendid Table.