Cucumber and Radish Salad with Burrata is the Salad of the Month in the May Food and Wine Magazine. As soon as I saw the photo, I knew it was a recipe I wanted to try.
Radishes were one of the vegetables we received from our CSA on Wednesday. They are a cool weather vegetable and will find their way in our vegetable box for a few more weeks. I knew I would need to find some creative ways to use radishes, I do not like waste.
Radishes have never been a favorite of mine. I always found them to be a bit too hot and not in a good spicy way. Hot in a biting way.
Not wanting to waste any of the lovely produce I had just picked up, I went on the search of a recipe. My Internet search turned up this Tangy Radish Salad Dressing by Aunt B. Doesn’t it look great? I love the pitcher she has the dressing in also.
Just when I thought I would have to give up and offer the radishes to the dog, I remembered seeing this recipe in the Food and Wine Magazine. I just love that magazine, by the way!
I know many of you don’t really care for Martha Stewart, but I find her site and her magazine to have a lot of great ideas and recipes! Have I ever told you that Big ran the prison Martha Stewart was interned in? That is another story for another Day
I hope you will give this recipe a try. It really is good and is a great summer salad. See you soon!
- 3 Cucumbers, cut into 1/2 pieces
- 3 garlic clovers, lightly crushed
- 1 small dried red chile, crushed
- 1/2 teaspoon sugar
- Kosher salt
- 2 Tablespoons fresh lime juice
- 1/4 cup extra-virgin olive oil
- 4 radishes, thinly sliced
- 1 cup mixed herbs, such as cilantro, basil, tarragon, chives
- Freshly ground black pepper
- One 8-ounce piece of burrata or fresh buffalo mozzarella, quartered
- In a large, resealable plastic bag, combine the cucumbers, garlic, chile, sugar, 1/2 teaspoon of salt and 1 tablespoon of he lime juice. Sela and shake the bag, squeezing slightly to mash the cucumbers and release the juices. Let stand at room temperature for 30 minutes.
- Drain the cucumbers, reserving 2 Tablespoons of the cucumber juice. Discard the garlic and chile. In a medium bowl, whisk the cucumber with the remaining 1 Tablespoon of lime juice and 2 tablespoons of the olive oil. Add the cucumbers, sliced radishes and herbs and season the salad with salt and pepper.
- Arrange the salad on plates. Place a piece of burrata or buffalo mozzarella alongside each serving, drizzle with the remaining 2 Tablespoons of olive oil and serve.
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