Good Humus grows a nice mix of varieties. From sweet
French Breakfast to the zingy Globes.
Red Radish Salad
Recipe courtesy Rachael Ray
Prep Time 10 min Yield 4 servings
2 teaspoons sugar
1 lemon, juiced
1/2 cup sour cream
8 red radishes, thinly sliced
2 Delicious apples, quartered cored and thinly sliced
1/2 European seedless cucumber, thinly sliced
2 tablespoons chopped fresh dill
Salt and black pepper
Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add
radishes, apple, and cucumber. Turn vegetables and fruit in dressing to
coat. Season with dill, salt, and pepper, toss again; serve.
with Vella’s Dry Jack Cheese
The Vella family Dry Jack cheese from Sonoma County is one of our national
food treasures. It’s increasingly possible to find nationwide, but if you
can’t get your hands on some, use Parmigiano-Reggiano. This is a very
pretty, bright, and lively little salad. You can stray successfully from its
utter simplicity by adding some freshly blanched and peeled fava beans,
radish sprouts, or very small arugula leaves.
2 bunches radishes
2 tablespoons thinly sliced chives
2-4 ounces Dry Jack Cheese or Parmigiano-Reggiano
Sea salt and freshly ground pepper
Radish sprouts. Leaves or arugula greens optional
Set aside a handful of the most tender radish greens. Trim the radish roots,
leaving just a bit of the stem, and wash them well. Wick up the excess
moisture with a towel, and then slice thinly, either lengthwise or
crosswise. Put them in a bowl and toss with the chives, radish greens, and
enough oil to coat lightly.
Put the radishes on a platter, shave the cheese over them, and add salt and
pepper and the greens, if using.