Cool and Crunchy Radish and Spring Turnip Salad, plus a shortcake win!
Wow! I have to say, it’s been great to see all of your comments and ideas for different things to make with all those great vegetables we got in our first share. Thanks everyone, for the inspiration!
As I mentioned in that post, the first thing I made with the spoils was a crispy, cool and crunchy salad made with thin slices of the ruby-red radishes and mild, snow-white turnips. I dressed them with some sesame oil, a little rice vinegar, a squeeze of lime, and some chopped chives…an impromptu quick side dish that was perfect for the lingering heat we still had around after the worst of the heat wave moved through.
We had the salad alongside some soy-ginger halibut (great recipe), stir-fried spinach and steamed brown rice. It was the kind of meal I love: beautiful in color, lots of interesting flavors and textures, delicious and nourishing.
Of course, then we topped it off with another round of the chocolate chunk strawberry shortcakes, made with the pint of über-ripe and über-delicious strawberries that was tucked carefully into our share…it was a happy, happy night for me. And speaking of those shortcakes, guess what? They were picked as the featured recipe for Cookthink’s Root Source Challenge: Strawberries!! What a lovely surprise! 🙂
Cool and Crunchy Radish and Spring Turnip Salad
This salad makes a great side dish to serve alongside soy-glazed fish.
12 small radishes, thinly sliced
3 small salad/spring turnips, thinly sliced
1/4 teaspoon toasted sesame oil
1/2 teaspoon rice vinegar
juice of half a lime
1 tablespoon chopped chives
coarse kosher or sea salt, to taste
Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the slices. Taste and season with salt (you’ll need salt — start with a little pinch and gradually add it until the flavors “pop” as much as you like.)