Summer Radish Salad

Summer Radish Salad

Forum window now.(makes enough for one or two people)

 Ingredients:

6-8 radishes - I like pink lady radishes because they're a little mellower, but any will work

1/3 cup (about) Sprout mix – I use a trio of sprouts that I get from the farmers market at Hudson Valley Organic. It includes mung bean, adzuki and lentil sprouts. Lentil sprouts are super healthy too, adding a bit of protein to the mix

2 bulbs green garlic – this is early garlic you get in the spring that isn't as potent as full grown garlic. If it's too late in the season, just use the real stuff, but use less of it.

Stinging nettle cheese – I get this from Valley Shepard cheese and its great. Use whatever type of cheese floats your boat though

Sesame oil

Red wine vinegar

Rice wine vinegar – I use a brand that has sugar mixed in. If yours is straight vinegar, mix in a bit of sugar yourself

Salt & pepper to taste

Directions:

Mince the green garlic bulbs and chop the stalks into ¼ inch size pieces. Yes, you can eat the leaves as well as the bulbs. There are actually very few bulbs that you couldn't eat the leaves of. Radishes, turnips, garlic – it's all edible! So anyways, chop up the garlic and sauté in the sesame oil until the bulbs are soft and the leaf pieces start to crisp. Then set this aside. Slice the radishes in half and then into as thin of slices width-wise as possible. The goal is to make the radishes thin enough to instantly soak up all the flavor of the vinegar. If you ever go to a Vietnamese place and they have that julienne carrot and turnip condiment, this is the effect we're going for, but not so sweet. Put the sliced radishes and sprout mix in a bowl.

Chop up the cheese into little cubes – whatever size you like – and throw them into the bowl. Use 2 parts red wine vinegar to 1 part rice wine vinegar and salt and pepper to taste. Make sure you really pour on the vingegar, you need enough to soak, not just coat everything. Add a splash of sesame oil, and stir everything together. Let sit for about 5-10 minutes and throw in the green garlic. Mix again and it's ready to eat!