Pretty in Pink
There may be no vegetable prettier than a bunch of fresh radishes, all preppy hot pink and green and piled up in a colorful tumble at your local farmer's market. They're almost impossible to resist, so I always end up buying a bunch, cutting a few up into a salad and feeling like they really didn't live up to their looks. (Sort of like that hot guy that you lusted after for months, only to discover he was completely devoid of personality.) I also hate that I always throw away those beautiful green tops...surely there must be some way to use those? And I wondered, could I cook the radishes? Would that mellow their flavor?
The radishes in the market this year have been particularly gorgeous...large and round and perfect, with crisp, fresh greens attached. So I've been on a quest to find new ways to prepare them, with great success, I am happy to report.
Radish, cucumber and edamame salad with fresh mint.
English cucumber, diced
shelled edamame, thawed
lemon juice, EVOO
fresh mint, chives chive blossoms salt/pepper to taste
Do you really need measurements here? I think not. Just wing it. So pretty!