Some foods are best when you don’t mess around with them very much. I’ve seen a bunch of recipes lately for braised and roasted radishes. I’m sure they have their merits, but I really love crispy, crunchy, spicy radishes. If I’m going to do anything with fresh bright red radishes, it’s not going to involve a heat source of any kind. If I’m going to do anything other than pop a whole radish in my mouth, it’s going to look like this recipe. Its little more than carrots, radishes and fresh herbs with a splash of red wine vinegar and olive oil.
Pretty much everything fresh in this recipe was from our first CSA pickup of the year from Pakeen Farm here in Canton. It surprises me that our CSA share almost never happened. Hubby and I debated about whether or not to sign up for a share for a few years. We do have a picky four-year old in the house, and we doubted the ability of any local farm to keep a steady supply of green peas, carrots and broccoli in season for the whole of summer and fall. Still, Hubby and I would appreciate a little diversity in our produce so we went with a small share to try it out.
I’m a bit like a kid waiting for Christmas. The first pickup had me digging into the strawberries in the car on the way home (while Little Guy chided me from the back seat because they were not washed). When you write a food blog about trying to eat local and sustainable, waiting this long to try out the whole CSA thing is a bit like waiting till the super-bowl to get into the whole “football” thing. I’m a bit behind the times. Oh well, better late than never.
Back to the Carrot and Radish salad. When I first picked up the produce I was just giddy about how nice everything looked. The radishes were so big and red that they looked like Christmas ornaments. The carrots were still topped with happy green fronds, and the herbs came tied in promising bundles. It wasn’t till a few days later when all I had left was a little dill and the carrots and radishes left that I thought of a salad with them. I’m glad it worked out that way. The dill plays off the spiciness of radishes and the vinaigrette works well with the sweetness of the carrots. I tossed in chives too to give a mellow onion flavor, and it all just turned to magic in the bowl. You’ll see. Enjoy!
Carrot and Radish Salad
serves 1 as an entree or 2 as a side
This salad comes together in a few quick minutes. The bright colors will impress everyone, and it’s easy to double or triple for a larger group.
1 tablespoon red wine vinegar
1 1/2 tablespoon olive oil
1 tablespoon dill, chopped
1 tablespoon chives, snipped
1 teaspoon honey
1/4 teaspoon salt
pinch black pepper
1 1/2 cup carrots, thinly sliced (about 2 medium carrots)
1 1/2 cups radishes, thinly sliced (about 1 bunch)
In a medium bowl combine the vinegar, olive oil, honey, salt and pepper and whisk to mix well.
Toss in the carrots, radishes, chives and dill and serve immediately.