Radish Salad with Grape Tomatoes & Goat Cheese
Despite their jewel-like colors and intriguing taste and texture, radishes really aren’t on the American gastronomic radar. Orange, red, purple, white; round, long, pear-shaped, icicle-shaped…we mostly ignore the lot of them.
In Japanese cuisine, however, you’ll often come across the sharp and spicy daikon radish (if not in the main dish, often grated and served as a fanciful garnish), and if you ever attend the real Oktoberfest in München, you’ll find that you have three main choices awaiting your dining pleasure: somewhat-greasy chicken, salty Brezeln (pretzels the size of a steering wheel), or freshly-uprooted radishes with the dirt still clinging on for dear life. All three of these go surprisingly well with a room-temperature Maßbier of Hacker-Pschorr or Paulaner. (And if you want to eat a radish like a native, just thump against the edge of the table to remove the dirt, salt it, and chomp into it. It’s seriously fantastic with semi-greasy chicken.)
If you’ve never experimented with radishes before, this salad is a great way to appreciate their crisp spiciness. Feel free to add or subtract any vegetable that strikes your fancy!
Radish Salad for Two
Gently toss in a bowl: 2-3 radishes cut into rounds, a handful of grape tomatoes sliced in half, 1 cucumber sliced into rounds, and some herbed goat cheese. Drizzle with flaxseed oil (or olive oil) and balsamic vinegar and toss again. Add a bit of freshly-grated black pepper, a dash of sea salt, and serve. If you have any fresh green herbs–basil, chives, parsley–they would be a nice garnish.
Prost!
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Tags: goat cheese, radish, salad, tomatoes
