Friday, July 13, 2012


I'm not a huge radish fan except in summer. Then I like these bright red roots two main ways: either dipped in salt or chopped up with other veggies in a spring salad. I'm not sure if spring salad was an invention of my mother or not, but it was a warm-weather staple in my family's home. The recipe is simple: chopped crisp vegetables (cucumber, bell pepper, radishes, scallion) mixed into cottage cheese and a dab of sour cream. Just before serving, add chopped tomatoes, salt, and fresh ground pepper. Serve on a bed of lettuce.

In the last several years, I've read many references to radishes and butter. Some use fancy radishes, while others use herbed butter. I've tried a few, but I'm not impressed.

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