Out of nowhere this spring, radishes have caught my eye and my taste buds. I felt inspired to take them out of their supporting role and give them a spotlight of their own.
Radishes are like that guy in high school that is always hanging around with the cool group but is never the leader. He is the one that makes spicy wise cracks now and then so everyone likes to keep him around to add a little color to the gang. Then one day, you catch him alone in the parking lot after school and get talking. You realize that his spicy wise cracks are really quite flavorful and that perhaps his admirable qualities have been drowned out by the rest of the group. Apart from his usual cronies, you are able to really appreciate him. The fondness warms you and you begin wonder where he has been all your life.
This week, I bought a few bunches of large, hot pink radishes and placed them right in the center of the crisper drawer. Dress the radish up just right and tame him just slightly with the proper accouterments and you can make him the homecoming king.
Radish and Apple Salad
1 bunch (about 12) radishes, cut into 1/2 inch chunks (about 2 cups)
1 small apple (I used Golden Delicious), cut into 1/2 inch chunks (about 1 cup)
Juice of 1 lime (about 3 Tablespoons)
1 tablespoon very good olive oil
Coarse sea salt
1 tablespoon chopped cilantro (or if you are a cilantro hater, you may substitute parsley)
Put the radish and apple chunks in a bowl. Drizzle and toss in the lime and olive oil. Sprinkle generously with salt and toss in the cilantro.
Note: This salad is best served immediately for the color of the apples. The citrus juice keeps them from turning brown too fast but it is prettiest right after making it.
Caroline Lubbers blogs at Whipped, The Blog.
Related post: Thai Crunch Salad
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