The dish I have to share with you today is like a really good song that’s stuck in my head and I need to share it. It’s a simple salad, really. Nothing special. But it just works so well: Thin discs of crisp, peppery radish, tossed with crumbles of soft, salty feta cheese, married by a healthy slap of tangy red wine vinegar and speckled with green onion. I’m not talking about fancy Easter egg or watermelon radishes; just your Plain Jane radish, the kind that works well in the early days of spring.
This is one of those salads that you’ll make over and over and won’t need to measure it, but I tried to get rough numbers tonight when I made it so I could share it with you. A mandolin, although fun and exciting, is not necessary for this. All you need is a good, sharp knife and cutting board. —CheapBeets
radishes, sliced thin
red wine vinegar
green onion, chopped into thin slices
Toss everything together in a bowl. Because I love things puckery, and I know many don’t, my advice is to start with 2 Tablespoons of vinegar, give it a taste, and add more if you think it’s necessary. As a side, this salad serves 4, although I’ve taken to eating it as a main dish.
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