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.
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.
- fry the shallot:
- 1 large shallot, sliced into thin rings
- ⅓ cup grapeseed oil
- juice from 1 lime
- 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
- 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.
- 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.