Author Notes
I fell in love with radishes with this recipe. It's a riff on a radish salad I ate at the fabulous Gruner, in Portland, Oregon. I've added my own twists and proportions. Chervil grows wild in my garden in the cooler months, but when cilantro is in, I take the recipe in another direction, sans truffle salt, and adding lime juice. It's also super combining the radishes with other garden crunchies, like daikon or kohlrabi, which I usually cut in matchsticks. —bonbonmarie
Ingredients
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4 ounces
radishes
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1 tablespoon
toasted pumpkin seed oil
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1 tablespoon
olive oil
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1 teaspoon
good cider vinegar, like Hain
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1/4 cup
finely chopped chervil, plus more for garnish
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freshly ground pepper, to taste
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Sea salt, to taste
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1/4 cup
toasted pepitas, plus more for garnish
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Pinch
truffle salt
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1 teaspoon
chopped chives
Directions
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Toast pepitas in a dry pan; set aside to cool
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Slice firm, crunchy radishes very thinly. I use a mandoline one step up from paper-thin. Place in bowl
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Drizzle radishes with oils and vinegar and toss. Add salt and pepper and taste. Make sure not to add too much salt, as you will add truffle salt at the end.
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Add chopped chervil and pepitas, Toss. Arrange on plate/bowl and sprinkle with a big pinch of truffle salt
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Garnish with chervil, chives, pepitas, and chive blossoms, if available.
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