Ok, what are you doing with all those daikon radishes? These days I’m slicing them onto sandwiches and stirring them into soup. I’m planning to experiment tomorrow with dicing the daikon and combining it with diced avocado, then making a dressing featuring sesame oil and trying that as a bruschetta-type topping. How about you?
Here’s another idea for your radishes – using them in potato salad. This recipe is from Scott Serpas of Serpas Fine Food. He made it for a demo at the Peachtree Road Farmers Market. Great now, great next spring.
Ingredients:
1 cup sliced radishes 4 medium potatoes, boiled with crab boil and sliced 1 thinly sliced carrot 6 ounces mixed salad greens 1/2 red onion, thinly sliced Mint, if you have it Serpas Green Goddess Dressing 1/2 cup fresh basil 2 tablespoons chopped fresh parsley 1 small shallot 2 cloves garlic 1/2 small jalapeno 3/4 cup mayonnaise Juice of 1 lemon 3 tablespoons unseasoned rice wine vinegar 2 tablespoons water 2 tablespoons olive oil Salt
Preparation:
Toss everything together in your salad bowl and dress with the following dressing.
Dressing:
In the jar of a blender, combine basil, parsley, shallot, garlic, jalapeno, mayonnaise, lemon and vinegar. Blend until smooth, then slowly add water and olive oil. Season to taste and serve immediately or refrigerate for up to 1 week.