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radish and herb salad

June 21, 20162 Comments

radish herb salad @rootingthesun

it is dark and hot, the looming threat of a stray afternoon storm building generously on our horizon. occasionally i test the temperament of the sky and shoot a backwards glance. the garden is pregnant with success and disaster alike – kindly reminding us that this is, and will always be an open forum. with erratic weather our spring has come so very late, now consciously spilling into the official start of summer. but the beauty of this affair is that what is growing, is what we’ve got – no matter the season. lately our hands have been bent to the earth in embrace of many a red-headed root.

radish herb salad @rootingthesun

radish herb salad @rootingthesun

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no matter the mood my favorite way to eat radish is raw. there is little comparison, and never much desire to mute the peppered crunch inherent in the bite of a radish. it may be one of the great joys in life. often and lately i’ve been using the naked radish as a brilliant white canvas, inviting other ingredients to elevate with color, shape, and texture. i’ve taken a recent liking to comprising equal parts radish and herb, both beautiful notions of things fresh and new. and while it is poetry to stop right there (i do recommend it) – today i’m sharing a version with slightly more heft, read more like a meal and delighted in like a spring now summer evening.

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radish herb salad @rootingthesun

radish herb salad @rootingthesun

radish herb salad @rootingthesun

.

radish herb salad @rootingthesun

radish herb salad @rootingthesun

radish and herb salad with white bean and fried shallot
 
Print
Ingredients
  • fry the shallot:
  • 1 large shallot, sliced into thin rings
  • ⅓ cup grapeseed oil
  • juice from 1 lime

  • salad:
  • 2 cups sliced or diced radish
  • ½ cup parsley, minced
  • ¼ mint, minced
  • ¼ cup dill, minced
  • zest of 1 lime
  • 1 can of white beans, drained and rinsed
Method
  1. fry the shallot: in a medium pan heat the grapeseed oil until shimmering. add shallot and fry, maintaining medium-high heat, for about 5-7 minutes. once golden, remove shallot to a paper-towel lined plate and sprinkle with a dash of salt. reserve 2 tbl of the shallot fry oil and cool. whisk in a small bowl with the lime juice and set aside - this will be your dressing.
  2. in a large bowl combine radish, parsley, mint, dill, lime zest, and white beans. add the dressing and toss to combine. top salad with fried shallot.
3.4.3177

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Comments

  1. Sarah | Well and Full says

    June 23, 2016 at 7:18 pm

    I love how you described the radish as a blank canvas upon which to build flavors. That’s such a lovely way of viewing vegetables and their tastes, and a beautiful way to create a recipe. 🙂

    Reply
    • Danielle says

      June 27, 2016 at 5:17 pm

      Thank you so much Sarah! I love to keep an open mind with vegetables. The possibilities are truly endless, and I’m forever searching for ways to dress them up and down. xo

      Reply

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