Not quite sure what to do with organic radishes when they get thrown into your lovely fresh organic veggie box one week? Neither was I until I started experimenting with them. I find they have an unusual tastes – not tangy, not sour but definitely come with a bite and not a hot bite.Which makes it somewhat harder to place them in a recipe.
Below, I have made the perfect salad recipe which seems to compliment those lovely unusual radishes nicely. Check it out.
*** YOU WILL NEED ***
For the salad:
- 1 medium bunch of organic radishes (doesn’t matter the size), shaved into thin slices, ends discarded
- 1 250g bag of organic fresh green beans, ends trimmed, regular size not giant as I used in this one pictured above (Smaller ones are easier to chew!)
- 2 organic baby gem lettuce heads
- 1 handful or organic parsley
- 1 handful of organic coriander
- 1 cup of organic quinoa
- Goats cheese or feta – OPTIONAL
For the home made dressing:
- 1 clove of organic garlic
- 3 tablespoons of organic apple cider
- juice of 3 organic lemons
- 1 tablespoon of honey
- 1/8th of a de-seeded red chilli – only if you like them mild, if not – leave the seeds in! Woah! Brave 🙂
- Salt, pinch
- Pepper, pinch
- Start by cooking your quinoa, rinsing it under clean fresh water first, in a pan of clean water – for the amount of water basically add the quinoa in first then fill with double the amount of water compared to quinoa. Let it come to the boil, then simmer for 10-15 minutes, or until all the water has been absorbed.
- Whilst that is coming to a boil, put your organic green beans in a pan of boiling water and blanch for 3-4minutes. Once finished, drain them and leave them to cool.
- Next, prepare your dressing by mixing all the ingredients listed above in the dressing section. Leave to marinate whilst continuing with your salad.
- Combine on a large plate, the lettuce leaves, radishes, green beans, coriander and parsley. Add a little of the dressing – about 1 and 1/2 tablespoons – over the whole salad but only a drip at a time.
- Mix the remaining salad dressing into the quinoa and serve on top of the salad plate, mixing through the salad a little as you go.
This salad will serve 2-6 people depending on if it is being used as a side dish to a main meal or as a plate on a buffet where people don’t need so much as other food is available.
Some people may wish to add cheese as already mentioned, to make it have more a creamy texture. Its your radish and quinoa salad – do whatever you feel you need to to enhance it and enjoy it!