I once had a friend tell me that ‘nobody really likes radishes, they just don’t taste good’, and to the that friend I say, try this salad. I agree, radishes can pack a bit of a punch, pungent and bitter at times with an unexpected spice that hits you right in the nasal cavity. For some, what I just described sounds like taste bud hell, for others…bliss.
Whatever your preconceived notions of radishes may be, I urge you to try this Radish Salad to see and taste them in a new light. The lemon and fresh herbs penetrate those crunchy little disks, diffusing the pungency, and softening the texture, while making the magenta rings bleed onto the whites, for an allover pink hue.
Simple, beautiful and fresh, as a spring salad should be. And when you can get your hands on those precious little French Breakfast Radishes…Do.
2 bunches of radishes, scrubbed, trimmed, and thinly sliced
1 lemon, zest and juice
6 tablespoons fresh herbs (I used marjoram, chives and parsley)
Pinch of sea salt and cracked pepper
Toss above ingredients well, to coat. Let sit for a about ten minutes in the fridge to let the flavours marry, and enjoy!
~The Vegan Project