For as long as I can remember, radish seasoned with salt and tossed in lemon juice, has been our winter staple 'salad' that accompanies Sunday lunch. Its frequency makes it a comforting ritual. A ritual that I wouldn't dare disturb, but one that I've been to itching to tinker with! I had to tread carefully with this one and change things up a bit without ruffling any feathers. So, last weekend is when I decided to stage this ‘salad intervention’.
I’ve never tasted French Breakfast Radish, so I can’t say whether they taste any different from the Button Red Radish that is easily found here, but I must warn you that my weekend experiment might seem blasphemous to purists. The dressing for my version is rooted in apple cider vinegar and has a generous sprinkling of fresh parsley that grows in my balcony. You’re on to me… this is the traditional dressing for the slightly elongated French Breakfast Radish, but works really well with the variety we get here in India! The sharp, biting flavour of the radish meets a perfect match in the mild apple cider vinegar. Good old parsley has always been known to go well with all things peppery and holds true when it envelopes the peppery flavour of the radishes too! Whew!!! I’m so glad this little experiment turned out well or I was in for an ‘off with her head’ situation. If you love a seasonal dig of radishes and wouldn’t mind a slight detour from your routine way of eating them, then I’d strongly urge you to give this salad a try!
Serves 2 to 3
150 grams Button Red Radish
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Apple Cider Vinegar
1 Tablespoon fresh parsley, chopped
Salt & Pepper to taste
1. Thoroughly wash the radishes in cool water. Trim both, the stems and the tips and hairy roots (if any). I used a mandoline at ¼ -inch setting to thinly slice the radishes into rounds, but this can easily be done using a knife as well. Place the sliced radishes in a serving bowl.
2. In a small glass tumbler, whisk together the oil, apple cider vinegar, parsley, salt & pepper. Taste and adjust the seasoning to your liking.
3. Pour the dressing over the sliced radishes & toss to coat. Serve immediately.