I think radishes and hazelnuts have an affinity and if they don't, they should get together more often and make it happen! This is a simple, crisp salad, using radish leaf pesto as the dressing and apple slices to sweeten. To cut the apples into thin chunks, after coring, I cut it into half and then cut into thin slices, lengthways. Then I cut along the horizontal in 3-4 places to give me small pieces. —Kitchen Butterfly
1 bunch radish bulbs, washed (reserve the green leaves for pesto - see recipe on food52)
Make the pesto: Place the radish leaves, half of the chopped hazelnuts, grated cheese, garlic, citrus skin/zest/juice and 1/3 cup of the grapeseed oil to start with in a blender or food processor.
Blitz till smooth, scooping sides in/down in between pulses. Add more oil if required, though mixture liquifies easily. Remove from blender/processor and stir in the hazelnut oil. Season with salt and chilli pepper to taste and refrigerate till ready to use
Make the salad: Slice the washed radishes into rounds
In a bowl, combine the radishes, apple chunks and the remaining hazelnuts and hazelnut oil.
Stir in the pesto and stir well to combine. Season with more salt if need be. You can serve immediately or refrigerate for 1/2 hour - 1 hour before you serve
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!