Name: Radish Salad
Total time: 20 min
Ingredients: About 12 radishes, thinly sliced; 1 tablespoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons fresh lime juice; 1 tablespoon orange juice; Ground Urfa or other mild chilies to taste (optional); 2 tablespoons chopped mint or cilantro

Radish salad is something you see in places around the world (in the last couple of years, I have been served it in similar guises in both Mexico and Turkey), but almost never in this country. Salting the radishes first reduces their harshness while accenting their crispness. At that point, they can be dressed with a traditional vinaigrette or the more tropical (and oil-less) version here. The only trick is to slice the radishes thinly. For this, a mandoline is best.

Radish Salad

radishes,

salt

black pepper

lime juice

orange juice

chilies

mint

Combine radishes with salt, and cover with water in a bowl. Let sit 15 minutes. Drain, and rinse. Meanwhile, stir together the pepper and fruit juices.

Toss radishes with dressing and chilies. Taste. Add more salt, pepper or lime juice as needed. Garnish with herb, and serve.

Radish Salad

Total: 20 minutes

Servings: 4

Author : Mark Bittman

Ingredients

Instructions

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