Seeing all the radishes in the box reminded me of a wonderful recipe I’ve made for years. It’s a radish salad adapted from Jane Brody’s Good Food Cookbook. Here’s my version which is about as loose a recipe as it’s possible to have. Use the green onion tops from your pretty onions in this week’s box, and add a few garlic scapes if you’re so inclined.
Ingredients:
Radishes, grated Swiss cheese, grated Green onions, finely sliced 3 tablespoons cider vinegar 1 tablespoon Dijon mustard 1 tablespoon canola oil 2 teaspoons soy sauce or tamari 1 teaspoon honey
Preparation:
The proportion of radish to cheese should be about half and half. Add green onions according to how much you like them.
Toss the radishes, cheese and green onions in a salad bowl.
In a small screw-top jar, make a vinaigrette by combining vinegar, mustard, oil, soy sauce and honey. Shake well and pour over salad. Depending on how many radishes, etc. you’ve put in your salad, you may need to double the vinaigrette recipe. Serve right away or chilled. It will keep about 2 days in the refrigerator before the radishes start to lose their wonderful crunchy quality.