Category Archives: Radishes

Green Bean, Basil and Radish Salad

Why has everything gone wacko? Who knows? All I know is that after a couple of weeks of vacation followed by a baking spree that left the people around me rolling their eyes in disbelief and a weekend of wedding festivities topped off by eating a piece of red velvet wedding cake, I had a hankering for my old friends, healthy vegetables. I was so into my piece of wedding cake and I kept looking at my husband’s slice, then I started eying a tray of wedding cake slices on plates that was left on a table next to me and I seriously started thinking, how tacky is that to nab another slice of wedding cake, I mean how often do you even see red velvet cake and it was so good! Plus I did dance quite a bit and must have burned a few calories, yeah right. Anyway, I was left with that sensation of desire for more red velvet cake that I usually satisfy by making the darn thing and eating it! Only this time I’m really feeling the effects of all my indulgences in my enlarging waistline which I couldn’t believe the skirt I just bought 6 weeks ago was tight, yuck! So, it’s back to my good buddies in the vegetable section of my local market. I’m really lucky that I love vegetables because many people don’t like them, my friend Margaret who was told by her doctor to eat more veggies is struggling to eat salads. I don’t have that problem, I just really have a sweet tooth, as we say. I come from a long line of Danish butter loving people, that I really identify with, and for the next while I need to break with that tradition and try not to put sour cream on my beets and things like that. The other thing that’s gone wacko is I can’t get my camera to focus, go figure so I used my husband’s camera and I can’t get that to focus either, must be a problem that’s going around! So, I’m posting this recipe with the most focused photo of the bunch, I will persevere and get to the bottom of this focus problem, I think it’s called get new glasses!

I’m going to try a few new recipes from ‘The Herbal Kitchen’ by Jerry Traunfeld, this is one of my favorite cookbooks that is of the healthier variety in my collection. I’m starting with this salad recipe and I’m sure they will get progressively less healthy as I go along.

Ingredients and Directions

6 servings, I ate almost the whole thing myself, do you think there’s a problem?

1/4 cup finely chopped shallots
2 tablespoons sherry vinegar
1 pound fresh green beans
1 bunch radishes, cut into wedges, about 2 cups
1/2 cup coarsely chopped basil
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper to taste
1/2 cup thin shavings Parmigiano-Reggiano

Stir the shallots and vinegar together in a large mixing bowl and let them sit for awhile to mellow the flavor of the shallots.

Boil the beans in a large pot of salted water until crisp tender, about 2-3 minutes, depending on the size of the beans. Drain the beans and plunge in a bowl of ice water, drain again and dry off.

Add the beans to the shallots and toss in the radishes, basil, olive oil, salt and pepper. Put on a platter and top with the shaved cheese.

Think red radishes and not red cake! Just be sure to use tender green beans and you will be happy with this combination of colorful vegetables. You can also try different herbs in place of the basil, like tarragon or dill. Goat cheese might be a nice switch from the Parmesan.


Raw Vegetable Salad with Lime Dressing

This salad recipe was inspired by a week in Hawaii enjoying Lori Mildren’s salads. Lots of raw veggies in our salads at every meal. Fun to prepare, colorful and delicious. My interpretation of a ‘health salad’.

1 small head of Napa cabbage, sliced thin
1 small bunch of radishes, sliced
1 bunch scallions, sliced thin, including green part
1 small cucumber, sliced
1 small bunch of sweet basil, or a combination of herbs; mint, oregano, parsley, chopped into small pieces
1 small head of broccoli separated into florets and cut into bite-sized pieces
1 cup cherry tomatoes, sliced in half
1 cup sliced carrots
1/2 small lime, juiced
1/2 teaspoon lime zest
1/2 cup olive oil
Sea salt
Freshly ground black pepper

1. Place all the vegetables and herbs in a large bowl.

2. In a small bowl whisk together the olive oil, lime juice, lime zest, salt and pepper to taste.

3. Stir the dressing into the vegetable mixture. Serve or cover and refrigerate.

Serves 6-8

Radish and Fava Bean Salad

2 cups fava beans, shelled and cooked
2 cups sliced french radishes
1/4 cup sliced scallions
1/4 cup minced fresh herbs, parsley, chervil, tarragon
1/3 cup lime infused olive oil
8 cups spring mix lettuces
Sea salt and freshly ground pepper
Blue bachelor button flowers

1. Mix fava beans, french radishes, scallions, herbs, infused olive oil and sea salt and pepper together in a medium bowl.

2. Toss fava bean mixture with spring mix and serve on a large platter with blue bachelor button flowers.

Note: Preparing fava beans is time consuming but worth the trouble and the rest of the salad is so easy. Use your thumb to break open the fava bean pods along the seam and pop out the beans inside. Cook the beans for 1-2 minutes in boiling water. Drain the beans and place in ice water to stop cooking. Drain the beans and using your thumbnail open the skin on the bean and press the bean out. You will need a large bag of fava beans, 1 1/2-2 pounds to get 2 cups.

Trip to France: Asparagus Radish Walnut Salad

1 bunch green asparagus, trimmed and peeled
1 bunch white asparagus, trimmed and peeled
1 cup French radishes, sliced lengthwise
¼ cup minced chives
½ cup walnut halves
1 large shallot, sliced thin
3 T olive oil
2 tsp balsamic vinegar
Sea salt and freshly ground black pepper

Cook the sliced shallots in a small skillet with ½ T of olive oil until golden brown and remove from the pan. Wipe out the pan and put back on heat, add the walnuts and toast until slightly brown. Stir shallots and walnuts together and set aside.

Prepare a large bowl with ice and water and set aside. Bring a large pot of salted water to a boil. Add the white asparagus and cook for about 3 -4 minutes before adding the green asparagus. Depending on the thickness of asparagus gently cook for 4-8 minutes, until just tender. Transfer asparagus to ice water, when cool remove from water and drain.

In a medium bowl whisk together 2 T olive oil, 2 tsp balsamic vinegar, sea salt and freshly ground pepper to taste. Mix in French radishes and chives.

Arrange asparagus on a platter and drizzle with remaining 1 T olive oil. Add shallot walnut mixture and radish chive salad to platter. Season to taste with sea salt and freshly ground black pepper.

Serve with a Cotes de Provence Rose.