Thursday, June 17, 2010

Radishes:Not Just a Crudite

When I plant a garden I always plant radishes.  I'm looking for instant gratification and radishes are just that, ready to eat in three weeks.  

Instead of the round, crimson globes, I plant the French breakfast variety.  High in vitamin C and various minerals, these little cuties are also antioxidant and anti-inflammatory rich.

I like to eat them them in the French manner, with some unsalted butter and a dusting of sea salt.
I tried this Martha Stewart recipe and was delighted.  A lovely blend of peppery radish, sweet mango and mild cucumber dressed with a light citrus vinaigrette.  Give it a try.  It would be a great accompaniment to a grilled steak on Father's Day.

Mango and Radish Salad with Lime Dressing
1 mango, peeled and cut into wedges,
1/2 English cucumber, thinly sliced
1 bunch radishes (about 8) halved or quartered
1 Tablespoon finely grated lime zest and 2 Tablespoons lime juice
2 Tablespoons extra-virgin olive oil
1 Tablespoon honey
Coarse salt

Arrange mango, cucumber, and radishes on a platter.
Whisk together lime zest and juice, oil and honey.
Season with salt.
Drizzle dressing over salad, and season with salt.

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