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Side
4 to 6
Christian Leue
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
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.
Toss the shredded radish with a few big pinches of salt and set aside in a strainer for 5 minutes.
Meanwhile make the dressing: mix the tahini with lemon juice, cumin, long pepper, and enough cold water to form a thin dressing.
Squeeze any excess water from the radish, then toss with the dressing. Taste and adjust seasoning, and plate.
Garnish with the chopped parsley leaves plus any optional garnishes. It's a perfect complement to grilled meats, or kebab!
• You can add a little bit of heat to this salad by adding a dash of Aleppo pepper.
• If your radishes turn out to be on the hot or woody side (which can happen in summer), sauté them after salting (you can also add the radish greens to the sauté if they came with them). Once the radish has softened toss with the dressing and serve as a hot appetizer. Or mix the sautéed radish with pancake batter, make small cakes, and serve them with the dressing as a dipping sauce.
• Try this salad as a topping for sandwiches or burgers, much as you'd use coleslaw. It'd be great on the pine nut lamb burger variant found here.
Questions about this recipe? Contact us at info@laboiteny.com
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