As troubling as it is to have a garden in Connecticut still in full bloom at the end of October, I am so impressed by these gorgeous radishes. They are so beautiful and have an incredible crispy bite.
For this salad, I paired them with a mix of garden greens (swiss chard, arugula, and a tad of mustard greens), feta, pumpkin seeds, red cabbage, balsamic vinegar, and olive oil. Although not pictured, I did add some grilled chicken for protein. Between the mustard greens, arugula, and radishes, it was by far a spicy salad!
Radishes are a root vegetable from the brassicaca family that can have a strong peppery taste. They come in a variety of colors, making them an excellent garnish to dishes. I became especially fond of radishes in middle school, after my dad taught me how to tourne them into a flower. I would make him buy a bag of radishes for me weekly and sit in the kitchen practicing my knife skills. Fortunately for me, I was able to master a tourne AND a bird of paradise by the end of the summer. However, my family had to endure a long summer of radishes since I hated the taste.
Now that I’m older and more acquainted with cooking, I love adding radishes to meals. When raw, they can be a bit strong for my taste, but acid cuts the peppery taste and compliments it well. In salads, adding vinegar or lemon juice is a must. I also add it in other dishes that contain lots of lime juice, such as pho.
Respect the radish my friends!