Marinated Radish Salad
4 large bunches radishes (sliced)
4 green onions (sliced)
2 tbsp. fresh dill (chopped)
¼ cup olive oil
2 tbsp. lemon juice
½ tsp. sugar
½ tsp. Dijon mustard
¼ tsp. salt
Pepper to taste
Combine vegetables. Make dressing in separate bowl and mix into vegetables. Cover and refrigerate at least 2 hours. Serves 3-4. (If desired, sprinkle with shredded Swiss cheese before serving.)
— as demonstrated by Chef Rashelle Cutshall of Nature's Gourmet at the farmers' market. The recipe comes from Simply in Season Cookbook.
0 Comments »