Kathleen brought a radish salad to the 4th of July picnic at the Ashford's. It was fan-tab-u-lous. I told Kevin how good it was, but he doesn't like radishes, so I didn't think he would try it. He took a big handful (there's no use bothering with a plate) and took a bite. His face went from really happy to grossed out in a split second. Then he looked down at his hand - he had the whole rest of his hand filled with radishes. Hehe. I got to watch him put it all in his mouth and swallow as quickly as he could. So when I made a batch of the salad and brought it on a camping trip, I was shocked to see him walk over, try it, then dish himself a huge helping. Uhhh...what are you doing, Kevin? He said he liked it. The mustard and vinegar really cut the 'hot' of the radishes.
This was the start of a love affair with vegetables. Never before in my very shielded life have I sat down with a bowl full of vegetables and ACTUALLY ENJOYED eating them. Sheesh....I'm gettin' old.
Radish Salad
2 medium shallots (or a couple of shakes of shallot salt)
2 t Dijon mustard
3 T rice vinegar
1/2 C extra virgin olive oil
salt and pepper to taste
4 cups thinly sliced radishes
1 C arugula (or mustard greens or parsley), stems discarded
4 hard boiled eggs, chopped small
Use a hand blender to make the dressing from the shallots, mustard, vinegar, and oil. Then in a large bowl, slice the radishes, chop the arugula, and chop the eggs. Mix in the dressing, and serve. This lasts a long time in the fridge.
1 comment:
You can also eat radishes with plain potato chips to reduce the kick. Although, the healthy factor there is probably not the best...although you might come out even....radishes might even out the fat & salt from the potato chips.
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