I’ve never really been a huge fan of radishes. At least not the kind that you buy from the store. But then, once upon a time, I ate a radish strait from a garden and wow, it was such a different story. Radishes and I lived happily ever after…
So this year I decided I’d try my hand at growing them myself! I had often heard that radishes were one of the easiest things to grow. They mock me I tell you. Sheer mockery. Well, my attempts at growing them didn’t, umm, go so well. Apparently I am very skilled at growing radish greens but not the actual radish.
Thankfully a wonderful family of farmers at the market have got the skills for growing the actual radish. Doesn’t really surprise me…I seem to have garden faux pas fairly regularly. That’s what keeps you coming back right? Too find humor in my sad little radishes? I digress. If you are a local check out www.farmchicksproduce.com, they have some wonderful stuff available at the local farmers market in Chesapeake.
The real reason for this post was to spot light the beautiful
little BIG radishes that I obtained from the farmers market (well technically a friend obtained for me…). I present you with a cool, crisp, summery salad that is perfect along side anything grilled, baked, broiled or flambéed. Ok so maybe not the last one…what is flambéed anyways? I had to google the spelling…don’t think I’m some sort of master chef or nothing. This salad,I imagine, will taste a bit different depending on your selection of radishes as I’ve had many that tasted vastly different. These ones I got were particularly sweet with that classic peppery bite right at the end. They were also super juicy! Sweet and juicy=good. Hard and bitter=not good. The mint is so good as it gives this cooling affect after the spicy bite. I have not tried with any other vinegars, but I am sure it would work well with any light vinegar. You could try regular balsamic if you’d like, but I found the white balsamic to give it a very light, fruity flavor. Maybe a champagne, white wine or rice vinegar would be good as well. Give it a try, tweek until your heart and palate are content.
Cucumber and Radish Summery Salad
- 2-3 large radishes (maybe more like 5-6 for normal sized radishes)
- 1 cucumber, I used an English cuke as they are my favorite
- 1 small handful fresh mint leaves chopped about 1 tablespoon
- 4 Tablespoons extra virgin olive oil
- 4 Tablespoons white balsamic vinegar
- 1/4 tsp sea salt
- 1/2 tsp fresh ground pepper
- Dash of sugar (optional depending on how sweet your radishes are)
Slice radishes and cucumbers to desired thickness. I then cut mine in quarters but you are welcome to cut however you desire. Mix the rest of the ingredients in a small bowl and then pour over the salad. That’s it! This salad is best served a few hours later to let it marinate a bit. It’s also absolutely the best if it is very cold. Refrigerate for at least a couple of hours for best yum factor.
I have replanted some more radishes to give it another go. Maybe the second time around I’ll have better luck. Here’s to summer salads!!!–Erica