Radish and Arugula Salad with Honey, Almonds and Mint

It is so great to hear from CSA members. Keep those comments and emails coming. I am here for you. Let me know what you like and don’t like, and what you want to know more about.

Last week I got an email from Dorothy saying her family wasn’t crazy about radishes.
Dorothy wrote; “THEN I saw this recipe and thought it had possibilities. I have tried the process on arugula (whose peppery bite sometimes also is a problem) and found that the marinade of lemon juice really improves the flavor. I’m assuming that the marinade for the radishes will work as well!” She found the recipe in the Daily Camera.

I made it with a few changes. I used braising mix since that is what we got in our CSA share this week. I tore the braising mix up with the mint into smaller pieces and rubbed the lemon and oil into the mix. I also added a hakurei turnip to the radishes. I had cashews, not almonds. and I used about 3 times more mint than the recipe calls for. Oh, I forgot the cheese too, and didn’t realize it until I proofread this. Clearly it wasn’t missed, but I bet it would be good in it though.

This is a great basic recipe to play with and change with ingredients you like and have.
Delicious! Thanks Dorothy.

Radish greens salad

Radish and Arugula Salad with Honey, Almonds and Mint
Source: Fresh from the Farm, Taunton Press, 2014, by Susie Middleton
Makes 4 servings

6 or 7 large fresh radishes-and or hakurei radishes (4 oz) thinly sliced
2 t fresh lemon juice plus 1/4 lemon, seeded, or more as needed
1/4 t sugar (I used honey)
3/4 t salt (divided use), or more as needed
4 cups loosely packed baby arugula or braising mix, leaves (about 2 1/2 oz)
4 t small fresh mint leaves (I used a LOT more) or large leaves torn into smaller pieces
1 t Olive oil or more as needed
1/4 c sliced almonds, toasted and coarsely crushed (see note)
2 oz wedge Parmigiano-Reggiano cheese (preferably a few inches long, for easier shaving)
1 T honey, for drizzling
4 small edible flowers, such as violets, chive blossoms or short mint sprigs, for garnish (optional)

Combine the sliced radishes in a small, nonreactive bowl with the 2 t lemon juice, sugar, and 1/2 t salt. Let sit for 5 minutes, tossing occasionally.
Combine the arugula and mint in a medium bowl. Squeeze the juice from the remaining 1/4 lemon over the greens, then drizzle on the oil. Sprinkle with the remaining 1/4 t salt and toss to incorporate. Taste, and season with more lemon juice, oil, and/or salt as needed.
Divide the arugula-mint mixture among 4 individual plates, mounding each portion. Sprinkle some of the crushed almonds on top.
Drain the liquid from the radishes and arrange them in the center and around each mound of greens.
Use a vegetable peeler to shave 5 or 6 thin curls or shards of cheese over each portion. Sprinkle each portion with the remaining almonds; then drizzle with the honey. Garnish with the edible flowers or mint sprigs, if using.
Serve right away.
NOTE: Toast the almonds in a small, dry skillet over medium-low heat, shaking the pan to avoid scorching, until the nuts are fragrant and lightly browned. Cool completely before using.

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