Occasional harvest assistant and volunteer gardener extraordinare, Leslie Herstein, recommended the following recipe, originally from Simply in Season. Leslie said, “I don’t normally like radishes that much but with this salad I took a second helping!”
Marinated Radish Salad
- 1 large bunch radishes sliced, diced or julienned
- 8 green onions sliced
- ¼ c fresh dill chopped, or 1 T of dill seed
- ½ c olive oil
- ¼ c lemon juice
- 1 t sugar
- 1 t Dijon mustard
- ½ t salt
- pepper to taste
Pour marinade over the radish mixture and toss lightly. Cover and refrigerate at least 2 hours but no longer than 4 hours. Remove 30 minutes before serving. Stir.
Top with ¾ c of grated Swiss cheese.
Serves 6 to 8.