On Monday, Laverne walked into the kitchen with a shallow tote full of split radishes. This is one of the joys and sorrows of raising food for market; you get tons of high quality food that is slightly blemished to use, which is awesome.
But then again, a ton is a ton, and what do you do with it?
Radishes used to strike fear in my heart. We’d eat them whole and in salads, but when a lot of them arrived at a time I was at a loss. I had one recipe that used 8 bunches, sliced, and we loved it, but I had to decide if I really had the time to slice all those radishes.
This all changed in July when Laverne got me a Mueller vegetable chopper, and let me tell you! This has changed my life. I wish I could post an affiliate link so when you all go and buy one of these babies (and if you do much food prep at all, you really should) I’d get a cut, but please, for your own sake, just go get one.
When Laverne walked into the kitchen yesterday with all those radishes, I didn’t blink. When it was time for lunch, I pulled out my trusty, “Simply in Season” cookbook, found the marinated radish salad and started slicing. It only took a few minutes and I had a salad we all love.
The recipe called for fresh dill, but our dill bit the dust a month ago. Our fennel, however, is alive and well, so I sent our five year old up to gather some. She returned with a tiny handful and the exciting news that there were caterpillars on it! We put them in a jar, and I sent her back for more fennel. It was perfect in the salad, a great combo with the radishes and the mustard dressing.
Here is the recipe.
Combine. . .
8 large bunches of radishes (more or less) sliced, diced, or julliened
8 green onions
1/4 cup fresh fennel or dill leaf, chopped
Stir together. . .
1/2 cup olive oil
1/4 cup lemon juice or apple cider vinegar
1 teaspoon sugar (optional)
1 teaspoon Dijon mustard
1/2 teaspoon salt
Pepper to taste.
Pour the dressing over the radish mixture and toss lightly. Cover and refrigerate at least 2 hours, but no longer than four. (Personally, we like it the next day, but the original recipe writer obviously didn’t.)
Sprinkle with 6 oz. of shredded Swiss cheese and serve.