I am a sucker for fun and colorful veggies. I will buy them because of their looks, take them home, and figure out what to do with them. My friend told me she had colorful radishes at her farmer's market. Be right there!
I bought two bunches of these beauties...oops. Now what to do? When we were in Germany, radish salad (rettichsalat) showed up on the menus. Come to find out, the Germans use a radish similar to daikon (looks like a big white carrot), not so much the orblike radishes that are popular in the US. Well, I found a recipe for Bavarian Radish Salad and used my pretty radishes in that. The vinegar acted as a pickling vehicle and took away the strong radish taste. I used a sweet onion as well and added the cherry tomatoes right before serving. Crispy and refreshing!
Bavarian Radish Salad in Vinaigrette
Ingredients
- 2 fresh white radishes
- 2 bunches small red radishes
- 1 cup cherry tomatoes
- 1 bunch dill chopped
- 1/2 medium size onion chopped
- 12 tbsp white wine vinegar
- 6 tbsp oil
- 1 tsp sugar
- salt and pepper to taste
Instructions
- Clean and rinse red and white radishes; slice thinly. Mix radishes with 1 teaspoon of salt and set aside. Wash and quarter the tomatoes.
- Mix together the chopped onions, dill, vinegar, oil, salt, pepper and sugar to make a vinaigrette, making sure the sugar is completely dissolved.
- Drain the radishes and mix together with the tomatoes and vinaigrette. Season to taste with salt and pepper. Decorate with the chopped dill.
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