I really don’t want to be spending a lot of time in the kitchen these days. It’s warm, I’m exhausted a lot, and I would much rather be writing. Seriously. There are days it takes all I have to tear myself away from my writing. I went to sleep last night still writing in my head. Go figure that I woke up in the middle of a dream that could be a scene for what I’m working on. I blame my friend, Katie, for that. She kept asking for more of my short fiction series on Chocolate Wasteland. I resisted because I liked where I ended it. Then my imagination took her request and ran with it. So here I am writing more about J.D. and Ariana instead of editing/re-writing my book. Remember, it’s all Katie’s fault.
If you read my last post, today I’m keeping it light both in tone and in the recipe.
I made this radish salad to go with a rich Red Snapper dish I made one nice. The crispness of the vegetables and the acid from the dressing were a nice counterbalance to the richness of the fish. Chaz even liked it better than the fish. Admittedly, the fish didn’t even look like the picture for the recipe I followed. I cooked that thing to perfection though. That Red Snapper melted in my mouth.
Back to the salad. I intended to use the radish greens, but they went bad FAST. The dressing is simple because I added fresh cilantro to the salad and didn’t want a lot of flavors fighting with each other in the salad and with the snapper dish. The most difficult part of this salad, slicing up the radishes.
Radish Salad – Serves 4
1 bunch radishes, sliced
1 cucumber, de-seeded, quartered, and sliced
1 bunch radish leaves OR 1 large lacinto kale leaf, de-ribbed, rough chopped
1 handful chopped cilantro
1/4 cup olive oil
1 lime, juiced
pinch of salt
Place prepped radishes, cucumber, greens, and cilantro in a medium bowl and give a light toss. In a small bowl add olive oil, lime juice, and salt. Whisk together until emulsified. Pour over the radish salad and toss well.