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by on April 15th, 2014

Easter Egg Radish Salad

The bunny came through early and left this salad recipe.

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Easter is fast approaching and so is the birth of my 5th grandson in Austin. I can’t wait to meet the little guy. I’ve been trying to get some recipes made ahead so while I’m there helping out with “their” cooking I can still post recipes to the blog.

I love radishes and the spiciness they add to salads. Do you remember the French Breakfast Radishes I cooked last year and I also used them to make a very simple little baguette appetizer where I spread softened butter on a fresh baguette and topped with sliced French breakfast radishes and then a sprinkle of sea salt. Makes my water water just thinking about it.

Now that my favorite grocery, Hubble and Hudson, is out of business I will have to look to Whole Foods or Central Market to find my unusual vegetables. I’m hoping to find the Easter Egg Radishes before Easter so I can make this salad again.

Do you have favorite Easter dishes that you make each Spring?  If so, please leave a comment below sharing your favorites.

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I started with a bunch of beautiful Easter Egg radishes and added some baby zucchini and some colorful cherry tomatoes.

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Heat the olive oil and crushed red pepper for a few minutes then strain and save the oil (not the pepper flakes).

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Thinly slice the Easter egg radishes.

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Slice the baby zucchini on a diagonal.

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Easter Egg Radish Salad

2 bunch Easter Egg radishes (or mixture of colors and sizes)
1 carton, herirloom cherry tomatoes, halved (I only used about half of the tomatoes)
4-6 baby zucchini, sliced very thin
1/4 c. olive oil
1 tsp. crushed red pepper flakes
2 lemons, juiced (or use apple cider vinegar) (I had limes so I used those)
salt and pepper to taste
1/4 – 1/3 grated parmesan or other medium hard cheese, crumbled
1 tsp. fresh thyme leaves

Cut the radishes into thin slices. Halved the cherry tomatoes and slice the zucchini into thin slices on the diagonal.

Put the olive oil in a small sauce pan and heat with 1 teaspoon of crushed red pepper flakes.  Heat for 3-4 minutes then strain off the oil and discard the pepper flakes.

Mix the oil with the lemon juice and salt and pepper. Stir in the thyme leaves and salt and pepper to taste.

Mix the sliced radishes, tomatoes, zucchini and cilantro in a bowl. Drizzled some of the dressing over the salad and toss to coat. Add the crumbled cheese to top before serving.

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