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Home » Farm to Kitchen, Salads

Radish Salad

By Helen Brody (July 26, 2012)

Radishes are plentiful during the summer yet seldom seen as more than a salad accent.  In this recipe they are the key ingredient. Slicing is made less time consuming with a mandoline slicer. The anchovy paste is an optional ingredient  but honestly is a natural complement (in small doses) to the radishes and cheese. If you do not have the paste, use one filet and mash well, before adding to the dressing. Like the paste, it will dissolve and even anchovy haters will rave about the flavor.  The original recipe came from Perla Meyers, Seasonal Kitchen.

3 cups radishes, sliced 1/4 inch
1/2 cup, Swiss cheese, cubed 1/4  inch
1 tablespoon tarragon vinegar
3 tablespoons virgin olive oil
1/2 Teaspoon Dijon mustard
1 small clove garlic, mashed
2 tablespoons minced scallion (green and white parts)
1/2 teaspoon anchovy paste (optional)
salt and pepper

Black olives and parsley  for garnish

Place radish slices and cheese cubes in a bowl. Mix vinegar, olive oil, mustard, garlic and optional anchovy paste together. Taste for salt and pepper. Garnish with parsley and black olives

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