I've been making this very simple radish salad lately as a seasonal substitute for the tender leafy greens and fresh bright herbs absent right now. Pretty much all there is at the farmers market in the middle of a New York winter is root vegetables, so you've got to get creative. But this salad gets close to that feeling of a bright, light and refreshing salad. All with storage crop radishes. We had some friends over for dinner the other night and I served this alongside our main, to a surprising amount of compliments. They wanted to know how to make it, so I thought others might too. It is a great way to use what's available now and it's very easy. Here goes: Grate on large holes of box grater, or fine julienne with mandoline, some sweet radishes. I used green meat, purple daikon, and watermelon radishes. Grate in one or two cloves garlic, using a microplane. Season with salt, a crack or two of pepper, twice as much cracked green pepper, and a dusting of Korean chili flakes. Add a couple splashes of rice vinegar and mix together. Drizzle on some olive oil and toss some more. Maybe top with toasted almond slices if you like. Enjoy.
Photography by Scott Rounds