Despite a rocky start earlier in the month, my participation in the NY Locavore Challenge is going much better now. Since returning from Atlanta, I’ve been eating lots of salads like this one, which I’ve been able to source almost entirely from my own garden.

I grow radishes because it’s so easy to do so, but to be very honest, I’m not so crazy about the way they taste…they’re so “peppery”. So I like to combine them with ingredients that are sweet- here that would be the sungold tomatoes, strawberries, and the maple yogurt dressing.

In this radish salad, I treated the herbs like salad greens. I think any herbs whose flavor you love would work; I used equal parts of basil, mint, and lemon balm, plus some borage leaves and flowers and a handful of anise hyssop flowers (all from my garden).

I also added some dill (from a local farm). You can feel free to use actual greens (like baby arugula or spinach) for all or part of the herbs, but if you do, I would still garnish the salad with some minced dill…I love its characteristic flavor in this context.

Radish and Herb Salad with Sungolds and Strawberries

Serves 2

Ingredients:

* 2 cups sliced radishes (I used organic "common" red radishes)
* 2 cups loosely packed herb leaves (ex. basil, mint, lemon balm, dill) and flowers (ex. anise hyssop, borage), coarsely chopped (or leave some whole, if you prefer)
* 1 cup sungold (or other small "cherry" tomatoes)
* 1 cup very ripe quartered strawberries (I grow my own, and still have them in my garden even now, in mid-September. If you want to keep the salad local but can't find strawberries, you could try this salad with diced local apples)
* 4 tablespoons organic plain yogurt
* 2 tablespoons pure maple syrup

Directions:

1. Mix all of the salad ingredients together in a medium bowl.

2. In a smaller bowl, stir together the yogurt and the maple syrup, and pour over the salad. Mix well and serve immediately.

Some More Radish Recipes for Your Viewing Pleasure:
Watermelon, Radish and Armenian Cucumber Salad from Food Blogga
Cucumber and Radish Salad with Feta from Kalyn’s Kitchen
Mint, Coriander, and Radish Chutney from eCurry

This post is linked to The 10th edition of Simple Lives Thursday!

 

25 Comments

  1. 1

    emily (a nutritionist eats) — September 15, 2010 @ 3:14 pm

    Delicious! I’m with you on the radishes – I can only handle a few at a time!

    • Winnie replied: — September 15th, 2010 @ 8:04 pm

      Me, too…not my favorite. But I really enjoyed this ;)

  2. 2

    Tweets that mention Radishes with Herbs, Sungold Tomatoes and Strawberries | Healthy Green Kitchen -- Topsy.com — September 15, 2010 @ 3:18 pm

    [...] This post was mentioned on Twitter by Alison Lewis, Winnie Abramson. Winnie Abramson said: A late summer #locavore salad featuring radishes…http://su.pr/1BJ35c [...]

  3. 3

    Jennifer and Jaclyn @ sketch-free vegan — September 15, 2010 @ 3:26 pm

    Wow the pictures are so beautiful! I usually don’t like radishes but you made them look so good! :)

    • Winnie replied: — September 15th, 2010 @ 8:03 pm

      Thank you ;)

  4. 4

    Monet — September 15, 2010 @ 4:36 pm

    I love radishes, and I imagine that this salad is refreshing and flavorful. There is nothing better than eating local, seasonal produce, and I look forward to looking for these veggies at the market this weekend. Thank you for sharing!

    • Winnie replied: — September 15th, 2010 @ 8:03 pm

      You are very welcome Monet.

  5. 5

    carolina — September 15, 2010 @ 7:54 pm

    just wondering where the raspberries & strawberries came from. seeing as neither are really in season now. well, maybe indoor-grown, greenhouse.

    • Winnie replied: — September 15th, 2010 @ 8:03 pm

      Carolina,
      I grow a variety of strawberries called Seascape. They grow all summer long, even now…the nights are getting cooler so it will come to an end, but I am still enjoying them.

  6. 6

    Pure2raw twins — September 15, 2010 @ 8:05 pm

    I love radishes!!! This salad looks great!

  7. 7

    carolina — September 15, 2010 @ 9:00 pm

    did some searching on the ol’ internet. golly, there are about as many varieties of strawberries as there are apples, with more being “invented” every day (just like apples). your Seascapes were developed in California. altho they may now be available around here, they had to come from there initially. didn’t see any developed in this area, but such info was not available for all. probably aren’t many, as apples seem to be the “fruit of choice” (so-to-speak) round here (to be monkeyed-with, er, developed).

  8. 8

    Winnie — September 16, 2010 @ 5:54 am

    Carolina,
    I’m not 100% sure what you’re getting at. If it’s that the vast majority of people won’t be able to make this salad with local strawberries right now, in mid-September, you are right. I ordered my plants from the Gardener’s Supply Company, and they’ve grown prolifically in my raised beds here in the Hudson Valley so far for 2 summers. As long as I don’t let my chickens into my garden (apparently chickens love strawberries), I can harvest them throughout the summer, and as I said above, even now. I appreciate that apples are the local fruit most people will be able to get right now…I’ve updated the recipe to reflect this fact. Thanks.

  9. 9

    Alison @ Ingredients, Inc. — September 16, 2010 @ 6:23 am

    This looks amazing and fresh! Love it!

    • Winnie replied: — September 16th, 2010 @ 9:30 am

      Thanks Alison!

  10. 10

    Liz the Chef — September 16, 2010 @ 9:26 am

    Somehow, a tiny borage plant was hidden in a miniature rose given to me from a friend’s garden. I love blue flowers and am inspired to include some borage in tonight’s salad – thanks to you! Your new site is crisp, clean and soothing all at once…

    • Winnie replied: — September 16th, 2010 @ 9:29 am

      Thanks Liz. Borage is one of my favorite plants. I grow it all over my vegetable garden. The blue flowers are so stunning, don’t you think? Hard to see them in this salad, because they got mixed in, though. And thanks for the feedback about the site ;)

  11. 11

    Duchess — September 16, 2010 @ 2:44 pm

    Even the title of the salad makes me smile. What an inspired combo! Can’t wait to try it!

  12. 12

    Alexandra — September 16, 2010 @ 3:36 pm

    Your photos are amazing. I used to live in France where radishes were a first course. They need unsalted butter and fresh bread to make them palatable, I think.

  13. 13

    Diana@Spain in Iowa — September 16, 2010 @ 8:17 pm

    Winnie, I love the dressing and salad. This salad must have so much flavor with all of the herbs. It’s on my list next year to grow more herbs. Thanks so much for sharing this on Simple Lives Thursday.

  14. 14

    drbabs — September 19, 2010 @ 5:14 am

    Hi Winnie–I love your new site–good luck in the contest. I made this salad this past weekend and it was great!

    I used a mixture of baby lettuce and herbs from my garden (basil, oregano, mint, parsley), and since I couldn’t find lemon verbena, I used about 2 teaspoons of lemon zest instead. The sweetness of the strawberries and tomatoes nicely balances the pungency of the radishes, and the different herbs make little surprise explosions in your mouth when you taste them. The salad has great texture–a good balance between the softness of lettuce and herbs and crunchiness of radish. I made it with two different dressings. My husband doesn’t like yogurt so I added maple syrup to a basic lemon vinaigrette-it was delicious. I also really liked the salad dressed with your dressing of yogurt and maple syrup.

    Strawberry and tomato season is just about over here, but I could see making this salad with apples or pears (or both) cut into small pieces. This was a really great salad.

    • Winnie replied: — September 19th, 2010 @ 1:40 pm

      I am so happy you liked it! Thank you for the beautiful review ;)

  15. 15

    Cookin' Canuck — September 19, 2010 @ 8:39 am

    You’re right – the peppery radishes would work beautifully with the sweet tomatoes & strawberries. What a lovely combination of flavors!

    • Winnie replied: — September 19th, 2010 @ 1:40 pm

      Thank you so much!

  16. 16

    Gestur — July 7, 2013 @ 8:50 pm

    Holy Shit! What an inspired combination of flavors, Winnie! I just made and ate this lovely, savory salad and my, but it satisfies on so many levels. I got the radishes at a local Farmers Market and my Jaune flammee tomatoes are too immature to use in it so I bought some yellow tomatoes. But the strawberries were mine, ditto the three kinds of basil (genovese, spicy globe and lime) and lemon balm, spearmint and dill of course is all over my garden as is the borage, ah those borage flowers. I love the smell of borage leaves and I read somewhere that they have some chemical that indeed makes you happy. I make a great pasta sauce with borage leaves only (tuscan of course) and I made a frittata with borage the other day. Plus there’s a borage soup in tuscany too.

    Once again, this salad was _very_ good and I’ll be making it again soon. Grazie tante, Winnie!

  17. 17

    Healthy Green Kitchen Pickled Radishes with Carrots and Green Garlic — July 19, 2013 @ 1:50 pm

    [...] I’ve confessed before that despite growing them in my garden, I am not really a big fan of raw radishes. I find them passable when slathered with butter, and eat them in salads only when there’s a sweet element or two to balance their “bite” (like here). [...]

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