Saturday, May 16, 2009
I have to say, I have never loved radishes. I can eat one, bit of salt, but it's not a taste I love. It is an interesting flavor, though. A kind of sharp, spicy that could go well with other tastes. But what?
Always, always, turn to what else is in season. What's growing alongside the radish? Spring. Herbs. Mint. Cilantro.
The idea reminded me of a sauce I had on meat at an Argentinian restaurant — chimchurri. Generally made with parsely, but maybe that tangy bite could work.
It does. Well. Served on grilled flank steak. Enjoy.
1/2 cup cilantro, packed leaves
1/4 cup parsley, packed leaves
1/4 cup mint, packed leaves
20 small radishes, 1/2-1 inch diameter
4 spring onions, white plus 1 inch of green
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 tsp. coarse sea salt
1/8-1/4 crushed red pepper
Add radish to food processor and pulse, add onions, pulse. Add herbs, drizzle in oil and vinegar with processor running. Blend in salt and red pepper. Desired texture is coarse, not a puree.