{"id":14500,"date":"2014-04-15T05:00:25","date_gmt":"2014-04-15T12:00:25","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=14500"},"modified":"2019-10-19T06:00:00","modified_gmt":"2019-10-19T13:00:00","slug":"easter-egg-radish-salad","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=14500","title":{"rendered":"Easter Egg Radish Salad"},"content":{"rendered":"

The bunny came through early and left this salad recipe.<\/strong><\/span><\/p>\n

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.<\/p>\n

I love radishes and the spiciness they add to salads. Do you remember the French Breakfast Radishes<\/a> 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.<\/p>\n

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.<\/p>\n

Do you have favorite Easter dishes that you make each Spring?  If so, please leave a comment below sharing your favorites.<\/p>\n

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\"DSC_1829\"<\/a><\/p>\n

I started with a bunch of beautiful Easter Egg radishes and added some baby zucchini and some colorful cherry tomatoes.<\/p>\n

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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).<\/p>\n

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Thinly slice the Easter egg radishes.<\/p>\n

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Slice the baby zucchini on a diagonal.<\/p>\n

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Easter Egg Radish Salad<\/strong><\/p>\n

2 bunch Easter Egg radishes (or mixture of colors and sizes)
\n1 carton, herirloom cherry tomatoes, halved (I only used about half of the tomatoes)
\n4-6 baby zucchini, sliced very thin
\n1\/4 c. olive oil
\n1 tsp. crushed red pepper flakes
\n2 lemons, juiced (or use apple cider vinegar) (I had limes so I used those)
\nsalt and pepper to taste
\n1\/4 – 1\/3 grated parmesan or other medium hard cheese, crumbled
\n1 tsp. fresh thyme leaves<\/p>\n

Cut the radishes into thin slices. Halved the cherry tomatoes and slice the zucchini into thin slices on the diagonal.<\/p>\n

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.<\/p>\n

Mix the oil with the lemon juice and salt and pepper. Stir in the thyme leaves and salt and pepper to taste.<\/p>\n

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.<\/p>\n

\"DSC_1851\"<\/a><\/p>\n

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