This is usually the time I see the last decent radishes around til after the summer. When I find nice ones I make this salad, which is perfect to keep in the fridge and goes with pretty much anything. I love how tahini, long pepper, and cumin come together to showcase the flavor of a simple vegetable.

Tahini Radish Salad

Christian Leue

Servings/Yield

4 to 6

Category

Side

Tahini Radish Salad

Ingredients

  • 1 pound chilled radishes, washed and trimmed

  • salt

  • 2 Tbsp tahini

  • water

  • 1 fresh lemon

  • 2 tsp ground cumin

  • 1 tsp ground long pepper

  • a small handful of chopped parsley leaves for garnish

  • optional garnishes, olive oil, flaky salt, sesame seeds

Directions

  1. Shred the radishes. You can do this with a grater (I'd recommend wearing a kevlar glove to protect your hand), or use the shredding disc on your food processor.

  2. Toss the shredded radish with a few big pinches of salt and set aside in a strainer for 5 minutes.

  3. Meanwhile make the dressing: mix the tahini with lemon juice, cumin, long pepper, and enough cold water to form a thin dressing.

  4. Squeeze any excess water from the radish, then toss with the dressing. Taste and adjust seasoning, and plate.

  5. Garnish with the chopped parsley leaves plus any optional garnishes. It's a perfect complement to grilled meats, or kebab!

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