Farmer Emily received an e-mail with this recipe from a CSA member who said:
“Hi Emily, I just thought I’d share this absolutely scrumptious recipe with you. You need radishes, fennel bulb, fresh dill, fresh basil, (I also put halved thinly-sliced cucumber) – most of which was included in our order this week. Except for the radishes, of course.
It was so delicious and refreshing!”
The recipe comes from Taste of Home.
Ravishing Radish Salad
- 24 radishes quartered
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 green onions chopped
- 1/2 cup thinly sliced fennel bulb
- 6 fresh basil leaves thinly sliced
- 1/4 cup snipped fresh dill
- 1/4 cup olive oil
- 2 tablespoons champagne vinegar
- 2 tablespoons honey
- 2 garlic cloves minced
- 1/2 cup chopped walnuts toasted
Place radishes in a large bowl. Sprinkle with salt and pepper; toss to coat. Add the green onions, fennel, basil and dill. In a small bowl, whisk the oil, vinegar, honey and garlic. Pour over salad and toss to coat.
Cover and refrigerate for at least 1 hour. Sprinkle with walnuts just before serving.