On any given day after a run to the farmer’s market, you’ll find a bowl full of red radishes, greens and roots lopped off, soaking in water in my parent’s refrigerator. My father loves radishes. Whereas some parents put out cookies and chips for their kids for snacks, my dad put out radishes for us, and still does. Crunchy and cool, they’re a great snack. Cut up and tossed with some lemon, oil, mint, and pistachios, they make a great little salad too, or a lovely side for steak, Mexican pulled pork, or tacos. We tossed the radishes with toasted pistachios; I’ve also made with with toasted sunflower seeds, equally good.
This salad is best eaten fresh. You can prep the ingredients several hours ahead, and even let the radishes marinate in the lemon juice for a couple hours. But don't add the oil, mint, or pistachios until read to serve.
- 1 pound of red or pink radishes, cut into 1/4-inch thick wedges
- Grated zest of one lemon, about 1 teaspoon
- 1/4 cup minced shallots, from 1 to 2 shallots
- Juice from one lemon, about 3 to 4 Tbps
- 1/2 teaspoon salt
- A heaping 1/4 cup shelled pistachios
- 10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup
- 1 Tbsp extra virgin olive oil
1 Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl. Let sit for 15 to 30 minutes.
2 Toast the shelled pistachios by heating a small skillet on high heat. Add the pistachios and heat until lightly browned. Remove from heat and let cool.
3 When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out. Then toss the toasted pistachios, mint, and olive oil in with the radishes.