I've had the best intentions of posting some back-logged recipes, but sadly have found myself so otherwise occupied that I'm barely keeping up with a photo a day on my garden blog.
Mr CC has been grilling veggies and I've been making salads and that's what's been on the table for dinner lately. Good, healthy food but not particularly blogworthy. Until last night's salad.
You might think those are apples in the photo, but you'd be wrong. No, the secret ingredient here is radishes; recently re-discovered (by me), sweet, crunchy, crisp radishes. I've been born again.
I'd not been a radish fan since, as an unknowing child, I bit into one that not only burned my mouth, but burned a memory forever in my brain - EAT RADISHES, SUFFER PAIN!
Then I discovered the round, red, sweetly delicious Red Globe Radishes and suddenly I can't get enough of them. All these years. Who knew?
This simple salad is superb with a vinaigrette made with a combination of walnut and olive oils.
Radish Walnut Salad with a Golden Balsamic Vinaigrette
Christine's original recipe
Organic spring mix of salad greens
4-6 sweet red globe radishes
1/2 cup walnut pieces
2 ounces golden balsamic vinegar
1 teaspoon aged balsamic vinegar
1 tablespoon good dijon mustard
2 ounces roasted walnut oil
2 ounces extra-virgin olive oil
pinch sea salt
several grinds good black peppercorns
Wash and trim the radishes and cut into quarters.
Assemble the salad by putting the greens in a large bowl followed by the radishes and walnut pieces.
For the dressing, whisk the vinegars, mustard, salt and pepper in a glass cup until blended.
Briskly whisk in the walnut oil then the olive oil until the mixture is emulsified (thickened and combined).
Pour some of the dressing over the salad, toss and serve.
This salad goes nicely with grilled zucchini and portobello mushrooms. If you'd like a bit more protein, add a filet of pan-seared tilapia.
As for my new love affair with radishes, French Breakfast is next on my list. Where will it end?
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