Heirloom Radishes
Fennel
Parsley
I cut up the radishes put them in a bowl and dressed them with some salt, pepper and olive oil. Then I chopped a little bit of parsley that was left and one small fennel bulb with the stem and combined it with the radishes and finished by adding the juice from half a lemon. What I liked the most about this salad was that the heirloom radishes were all different colors, white, pink, red, and purple. I was able to get one bunch at my local farmers market last week and this seemed like the best time to use them. The whole thing turned out pretty well.
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