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!
Cucumber and Radish Salad with Burrata
- 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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