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.
