Hubster loves radishes, and around here radishes are ready for harvesting. So, I’ve been playing around with radish salads… Summer means tasty food that requires little prep. This tangy and crisp salad is the perfect cool refreshing bite on a hot summer day.
10 large radishes, 1/2 c. shredded carrots, 4 scallions, 1/2 c. red wine vinegar, fresh ground sea salt, fresh cracked black pepper
Slice radishes and scallions, sprinkle with salt, and allow to sit for a few minutes. Toss together all ingredients. Allow salad to marinate in fridge for 12 hours, tossing every so often.
What have you been harvesting from your garden?
What’s cooking in your kitchen?