BLUSHING BEAUTIES
April Bloomfield's hands-on radish salad
Radish Salad
Recipe adapted from "A Girl and Her Pig" by April Bloomfield and JJ Goode (Ecco)
Ingredients
1 pound radishes (about 25)--trimmed, cut into large bite-size pieces and chilled
1 small handful basil leaves (about 1 cup)
Maldon or other flaky sea salt
1 (2 1/2-ounce) piece Parmesan cheese, cut into slices, some thick and some thin
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice, plus more to taste
2 small handfuls arugula (about 2 cups)
Directions
2. Add the Parmesan cheese and mix again with your hands until some of the cheese is creamy, some is in little chunks and some is still in larger dime-sized chunks.
3. Add the olive oil and lemon juice and toss well. Season with salt and additional lemon juice, if desired. Add the arugula and toss gently but thoroughly. Scatter the salad on a large plate or serving platter and serve immediately.
Finishing Touches
It's the details that count! Try these tips
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April Bloomfield has redefined the gastropub by serving bold, seasonal dishes at her restaurants, the Spotted Pig, the Breslin and the John Dory Oyster Bar. Find more thoughtful, nose-to-tail recipes in her new book.
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Look beyond watery mainstream radishes for this dish and opt for varieties with a bit of heat like French breakfast, icicle, watermelon and Easter egg radishes. It’s nice to have the different sizes and colors in the salad, too.
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When in season, radish sprouts make a spicy substitute for the arugula.
