It was an early Thursday morning when my grandpa came into the kitchen with a big bowl of radish and spring onions salad.
I was all dressed up to go to the farmer’s market, but he insisted I have some bites because it wouldn’t last until I get back. I was hesitant thinking it will have too much flavour to eat for breakfast, but guess what? It didn’t.
In fact, I immediately sat down while eating and asked grandpa how come I didn’t know about this until now.
He told me it’s a salad he makes only for himself, as my grandma didn’t really like it. So it’s like his little secret. And the season is short, anyway...
As a family, we are delighted by fresh salads like this one, but we just love pickles and fermented veggies much much more. Except summer salads like tomatoes, cucumbers and onions, sweet and sour lettuce salad and the beetroot or cabbage one, I don’t really remember anything else.
But this is something to remember from now on.
The salad is adaptable, simple and satisfying. The secret in making the most of the ingredients is to chop everything very finely. This way all the flavours will melt at the same time in your mouth. The spring onions won’t overtake the flavour as there are also loads of finely chopped parsley and loads of dill. Every ingredient goes wonderful with each other. It’s a spring musical. You get the freshness of the greens, the lively aromas, the spiciness of the radish and also it’s crunchy texture.
Early spring: Farm radish and spring onion salad
Raw, Vegan, Plant-based, Soy-free, Gluten-free
Total time: 10 mins.
3-4 medium radishes
3 bunches (about 9) spring onion
1 bunch of fresh parsley
1 bunch of fresh dill
Extra virgin olive oil
Start by chopping all the greens and radishes. For this recipe I like to finely chop the dill and parsley and for the spring onions I like to cut them in 1-2 cm length. You can slice the radishes but I find them more tasty when they are in small bits, so for this recipe I recommend slicing them and then jullienne.
Mix the herbs with radishes and spring onions in a large bowl.
Toss in some sea salt and leave for about 5 minutes to rest.
Add EVOO, lemon juice to your taste, black pepper and sea salt if necessary.
Tips: This salad is better consumed right away. If you want to refrigerate, skip the salt and dressing, so it won’t get soggy. Store in an airtight container and prepare the dressing separately for later use, and refrigerate as well.
From all the recipes I’ve learned from my grandfather lately, radish and spring onions salad must be the most surprising one. And since he showed me this, I use the salad as a side for spring stews, in buddha bowls and as a top for my hummus / avo toast.
Oh, and I totally forgot to tell you about how nutritious it is. Being so high on vitamin C, this salad is my weapon against colds and flu in a tricky spring season.
What was your last recipe you discovered ? :)