I was finally able to harvest some radishes! Spring in the Pacific NW has been unseasonably cold… I’ve heard reports that the average April temperature has been one of the coldest on record. The effect has been felt in my little vegetable garden. The quick growing radish has taken twice as long to grow to a harvestable size than the textbook states. I have been waiting and waiting to begin harvesting spring vegetables from my little garden so you can imagine my glee when the day finally arrived. The following salad with its tangy, sweet dressing was the perfect accompaniment to the peppery radish. Similar to an earlier recipe this one is celebrates the radishes crunchy spice. Bon Appetit
Radish, Pepita Green Salad
Adapted from Bon Appetit
A lovely accompaniment to anything grilled or with a Mexican/South American flair.
Serves 4 as a side salad.
¼ cup olive oil
¼ cup chopped fresh cilantro
2 tablespoons white wine vinegar
1 tablespoon orange juice
1 tablespoon honey
1 5-ounce package butter lettuce mix or baby spinach leaves
1 cups jicama, (optional, if in season) peeled and cut into 1/4″ x 1″ sticks
8 radishes, sliced thinly
4 green onions, sliced thinly
1/2 cup natural shelled pumpkin seeds (pepitas), lightly toasted
1/2 cup coarsely crumbled Cotija cheese
Pour olive oil, cilantro, white wine vinegar, orange juice, and honey in a small bowl. Whisk together.
Toss lettuce, jicama (if using), radishes, green onions, pumpkin seeds, and cheese in a large bowl. Add dressing and toss to coat. Divide salad among 4 plates.
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