Рецепт Radish Salad
Radish Salad
By Eliot, on February 8th, 2014
“If you don’t like the weather in Oklahoma, just wait a minute and it’ll change.” —Will Rogers
This quote is just not another Rogers’ witticism. Having lived in Oklahoma most of my life I know it is the honest to goodness truth.
For example, on Sunday, January 26, 2014, it was 65+ degrees. We were sitting on the patio at 4:00 in t-shirts. On Monday the high was 20 degrees with horrid winds. Good golly, Miss Molly!
I had spent most of Sunday afternoon weeding in the hoop house and foraging what was left of a radish crop that was planted in late October.
Radishes in late January.
I pulled a bucket full of ugly radishes. Their tops were mostly frozen and ratty, but I got at least four cups of pretty tasty radishes out of that motley crew.
This was my lunch on the following Monday as I sat at my desk, watching the wind whip up a torrent of leaves in the courtyard outside my office. At least I was able to remember the lovely weather when I was pulling and cleaning radishes.
Radish Salad
- 3 c. radishes, sliced thin
- 2 green onion, sliced thin with green tops
- 1/2 T. fresh parsley (also clipped from the greenhouse)
- Juice of one lemon
- 2 T. olive oil
- Pinch of red pepper flakes
- sea salt and fresh ground pepper, to taste
Slice radishes thin on a grater or mandolin.
Place sliced radishes and green onions in a sealable bowl. In a separate small mixing bowl, combining parsley, lemon juice, olive oil, red pepper flake, salt and pepper. Whisk to combine.
Pour dressing over radishes and onions and toss.
This a repost of a recipe from May 11, 2011.
Radish Salad
Of course you know by now that we are destined to have six more weeks of winter thanks to Punxsutawney Phil. Gee, thanks, little guy. It may be a while before I get anymore fresh radishes.
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