The markets are still full of the larger radishes which are in season earlier than the more delicate little cherry radishes. This refreshing radish salad goes well with many dishes and gives a lovely cleansing aftertaste to the palette.
There are many varieties of radishes and the taste can vary significantly with some being quite spicy. The black skinned ones (often referred to as Black Spanish Radishes) tend to be the spiciest and that is what I have used in this radish salad.
MORE THAN JUST RABBIT FOOD
It is very popular for Turks to cut up some radish and serve a plate of radish slices as we would serve some peanuts or crisps. However, they also make some very delicious salads with radishes being the main star.
This simple radish salad is extremely tasty and super easy to prepare. It takes less than 10 minutes to have it on the table and is ready to eat almost immediately. It will keep in the fridge for several days too. It can be eaten on it’s own, served alongside a hot or cold meal or even dropped onto toast.
The next day the radish salad will be even tastier so may I suggest that you make more than you need for one meal? In the fridge it can easily last 4 days and will taste just as good as the first day.
- 400 -500g round black radishes (about 2 large ones)
- 10 parsley stems, flat or curly,
- 1 tsp ground cumin
- ¾ tsp salt
- 1 tsp freshly ground black pepper
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- Clean the radishes, cut off the ends and peel if desired.
- Grate the radishes on the largest blade of a box grater
- Add the parsley, spices, oil and lemon juice and mix well.
- Leave to stand a few minutes before serving.
It doesn’t just taste good…
Just to make us feel even better it is worth noting that radishes are very high in anti-oxidants as well as dietary fibre!
Another simple salad is where you incorporate sliced radishes into your mixed salad of whatever you have including tomatoes, cucumbers, spring onions, green peppers, lettuce and the likes.
SAVE THE JUICE
Try cutting the tomatoes over the salad bowl as we want to collect the juices. It’s the combination of the vegetable juices mixed with the yogurt that we are looking for. Whip up a few tablespoons of yogurt with 1/4 tsp of salt and pour over the vegetables. Let it sit 10 minutes so that you begin to get a nice runny sauce at the bottom of the salad bowl from the salty yogurt. The will set the juices running off the tomatoes and cucumbers. This yogurt dressing/sauce is perfect to dip your bread into, at the end of the meal.
And the really nice thing, is that even if you don’t finish this salad, the next day not only will it still taste good but the radishes will still be crunchy.