It’s raining radishes! They make a perfect base for this summer salad. It’s got a great complement of crunchy, sweet, and snappy, a perfect side for Black & Bleu burgers from Primal (seriously, if you’re in the 518, pick up a couple of these delicious burgers. Cracked pepper seasoning around the outside, bleu cheese incorporated into the burger. Perfection!) Quite a gorgeous slab of beefsteak tomato on that burger, too, if I do say so myself! 

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Somehow, my radishes all matured at once. Some of them were pretty weirdly shaped, but the insides were beautiful – just the right texture & bite. They’re a French Breakfast type, a variety called Patricia if memory serves, so the length isn’t a surprise, just the twisty bit. Lucky for me, I also had an abundance of cherry tomatoes, and a ripe green bell pepper. It was the end of my parsley, having gone to seed, but just enough left for this salad. At the same time, a friend gave me a squash. We’re not quite sure exactly what it is. Her best guess is a spontaneous cross between a patty pan (summer squash) and an acorn (winter squash). Whatever it is, it’s got sweet, firm flesh that’s not at all stringy or mushy. I’d suggest substituting a patty pan or yellow summer squash, or even a cucumber. The herbs behind the radishes look like rosemary, but they’re actually the parsley. Apparently, going to seed causes  straight, thin leaves to grow. Who knew? Still tastes like regular parsley, just easier to chop. I threw in some sweet onion at the last minute, which is why it’s not in the ingredient pic. 

Ingredients:

1 cup sliced radishes

1 cup cubed summer squash

1 cup halved cherry tomatoes

1 Tbsp chopped parsley

1 green bell pepper, chopped

½ of a small sweet onion, sliced vertically (about 2 oz.)

3 Tbsp Gravenstein Apple White Balsamic vinegar (substitute any good white balsamic if you don’t have the Gravenstein.)

1 Tbsp extra-virgin olive oil

½ tsp kosher salt

Preparation:

1.) Combine all the veggies in a large bowl.

2.) Whisk together the vinegar, oil, and salt; pour over the veggies & stir. Enjoy!