A Not-So-Photogenic Radish Salad
Ya know, for something that is SO beautiful in the field, I probably should have chosen a recipe with a more aesthetically pleasing final dish presentation. But, alas, I did not stop to ponder this philosophy before diving into the Ukrainian Radish Salad, and now it’s just too yummy not to post. The photo at the bottom of the recipe is the result of nearly 50 tries before I could get this salad to smile. By the end, I felt a certain kinship with it since I don’t consider myself to be overly photogenic either.
radishes straight from the farm to the table
If you want to preserve the color of these beauties, you may wish to dress the salad in just vinegar and oil instead of adding the sour cream. But I would go ahead with the full recipe again myself since the flavor is a nice blend of creamy and spicy. Ultimately though, I was just as happy with slicing these mild radishes, crisping them up in an ice water bath and then salting each slice before popping it in my mouth. But such a simple approach doesn’t make for a very interesting post, now does it?
UKRAINIAN RADISH SALAD
Adapted from Madhur Jaffreys’ World Vegetarian.
2 c. thinly sliced radishes
2 scallions, cut into very fine rounds
(use both white & green parts)
1 clove garlic, finely minced
3 T. fresh dill, finely chopped
1 T. extra virgin olive oil
1/2 t. salt (be generous)
1/4 t. cayenne
1 c. lite sour cream
1/4 t. paprika
In a bowl, toss the radishes, scallions, garlic, dill, extra virgin olive oil, salt, and cayenne. Mix well and then add the sour cream and paprika. Mix well again. Chill at least three hours before serving to let the flavors marry. The final outcome makes a nice alternative to coleslaw.
(makes 3-4 side dish servings)