Saturday, July 7, 2012
On Radish Salad and the Lost Art of Making Do
In fact, it trips me out a little bit to serve one particular vegetable as a side dish. Radishes, in this example. But carrots, celery, cabbage...all perfectly appropriate to braise or serve with a dressing. But for me, these are items for a green salad and little more. Which I know isn't true, but when I had four little radishes leftover and no lettuce and I needed a side dish, I felt like quite the pioneer when I made them into a little salad. Don't judge me.
(Adapted from Mark Bittman's recipe.)
First, slice the radishes paper-thin. If you have a proper mandoline good for you. If you do not, use your vegetable peeler to shave off slice after slice.
Salt your little slices with a teaspoon of kosher salt and cover with water. After 10 minutes or so, drain the brine and rinse. Sprinkle with rice wine vinegar, pepper, salt to taste and a dribble of olive oil.
Hot, sharp, engaging, salty, and not bitter. Almost a palate-cleanser. Not bad room-temperature, but better cold.
Ta dah! A side dish out of a vegetable. Mind-blowing for everybody under 35.