Everyone who doesn't like radishes, raise your hand.
I see a few.
Now, everyone who thinks radishes are boring, spicy, only fit to be served next to the carrot and celery sticks at East coast diners, not interesting enough to stand on their own, a vegetable only your grandmother could love...raise your hand.
Ah, a few more.
Well, let me tell you something. This recipe will change all of your minds. It's incredibly simple, incredibly beautiful, and incredibly delicate and flavorful. Wipe any radish preconceptions from your mind. Start fresh.
- 3 bunches of radishes, greens removed, scrubbed and ends trimmed
- 1 juicy lemon
- 2 Tbsp olive oil, or more to taste
- a generous pinch of coarse or flaked salt (I use fleur de sel)
A side note: For those of you who might not know of this very useful kitchen tool, this OXO is the one I wish I owned (I'm still waiting for my old one to wear out). Do be careful not to slice off the tips of your fingers; radishes are small. When I slice radishes on the mandoline, I leave a bit of the stem attached and use that to grip the radishes as I'm pushing them through the slicer.
Back to the recipe: Squeeze the lemon over the radishes, then add the olive oil and a pinch of the salt. Toss, taste, and adjust. I find I usually need a little more oil and wish I had put in a little less salt. With luck, you'll learn from my mistakes.
Let the salad sit at room temperature for about 20 minutes. The radishes will wilt slightly and give off some liquid, which will combine with the lemon juice and oil to make the dressing. As a bonus, the dressing, and then the radishes themselves, will turn a lovely shade of pink. This is truly one of the most beautiful little salads I know.