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.
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!
Radish and Herb Salad with Sungolds and Strawberries
- * 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
- 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.