Author Notes
There is a wonderful Persian restaurant in Montreal called Byblos Cafe and it serves this dish called "The Dizzy" which is like a stew that you eat along side radishes and a ton of fresh herbs. I merged the idea of the radishes and herbs with another salad I make which includes fresh cabbage and crisp grapes. —Lena S.
Ingredients
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2
bunch or about 15 radishes
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1/2
a large head of cabbage
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1/4 cup
chopped fresh dill
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1/4 cup
chopped fresh mint
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1/2 cup
fresh chopped flat leaf parsley
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1.5 cups
fresh purple grapes (crisp and crunchy and cold)
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1
lemon
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olive oil
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salt and freshly ground pepper
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1
clove garlic
Directions
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Julienne the radish and the cabbage (matchstick size). Toss together in a bowl.
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Sprinkle in all of the herbs and toss the salad.
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Cut the crisp cold grapes into half and sprinkle over the salad.
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In a separate bowl, make the dressing. Finely mince 1 clove of garlic, stir in a couple of glugs (about 1/4 cups worth) of olive oil and the juice of 1 lemon. Salt generously with sea salt and freshly ground pepper.
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Pour the dressing over top of the salad. Toss. Enjoy!
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