The radishes this year are especially delicious, even from the stores. If you can get them with their greens, they’re even more flavourful. I got this recipe idea from the cafeteria at downtown Calgary’s Community Natural Foods.
When I tasted theirs, I was thrilled by their idea, but knew it could be a bit more lively. This recipe is super quick to make, and delicious to serve. This kind of salad makes a bright side dish, when you want a little something that’s cold, crunchy and tasty.
15 fresh radishes
2 tablespoons minced red onion
1 teaspoon fennel seed
1 scant teaspoon sugar
8 fresh mint leaves
½ lemon, juiced
a few violas for garnish (optional)
Wash and trim the tops and roots of the radishes. Throw them in a blender and whiz for a few seconds, till they’re shredded. (Mince your onion by hand though, as the blender will be mean to them, unlike your loving hands!)
|Whizzing takes a few seconds|
Pour shredded radishes into a small but pretty bowl. Add minced onion, fennel seed and sugar. Using scissors, cut mint leaves into thin strips over the radish mixture. Squeeze lemon juice over the works and toss.
As this salad was a side dish for Allison’s birthday lunch, I thought I’d celebrate that by adding a viola for each lady present. Violas have a nice spicy taste too, the perfect complement to radishes! More recipes from the birthday lunch to follow…
|How easy is that?|