This radish and herb salad, from Engin Akin's cookbook Essential Turkish Cuisine, has no fat of any kind—and involves no sacrifice, no straining to compensate. Adapted slightly from Essential Turkish Cuisine (Stewart, Tabori, and Chang, October 2015). —Genius Recipes
6 as meze
(230 grams) diced or sliced red radishes
(10 grams) chopped mint or tarragon
(15 grams) chopped parsley
garlic clove, crushed
tomato paste, diluted with 2 tablespoons cold water
In This Recipe
In a bowl, toss together the radishes, mint or tarragon, parsley, sumac, and garlic.
Add the diluted tomato paste water, pomegranate molasses, and ice and toss. Season with salt to taste and serve immediately in a chilled bowl.
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