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Organic: What’s in Season: Radishes
Source: Books for Better Living

Radishes don’t beat around the bush when it comes to flavor. If you’ve ever bitten into this root vegetable, they’re pungent with a peppery bite.

Although they’re available year-round, the more unusual varieties sprout up around the spring and fall. I recently experimented with some of these more exotic types – green daikon, watermelon, black, and purple – and loved the color and varying degrees of spiciness each one provided.

For this salad, if you can’t get the specialty varieties, feel free to use red radishes.

Spring Radish Salad with Creamy Dill Dressing

1 to 2 heads (depending on size) spring lettuces
½ hothouse cucumber
6 to 8 ounces mixed spring radishes (such as watermelon, green daikon, black, or purple)
½ cup buttermilk
2 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon minced shallot
1 tablespoon sugar
1 teaspoon Dijon mustard
2 tablespoons chopped dill
Salt and pepper

Yield: 4 servings

1. Wash and dry the lettuces, and arrange in a large bowl.

2. Using a Japanese mandolin, slice the cucumber and radishes into thin pieces. If you don’t have a mandolin, use a very sharp knife. Scatter over the lettuce.

3. Whisk together the remaining ingredients for the dressing. Season with salt and pepper to taste.

4. To serve, toss the salad with enough dressing to coat. Serve extra dressing on the side.

Photo Credit: RGallianos/


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