Radish salad with spring greens

A few weeks back, I mentioned my radish craze. Each season, I feel like I cannot get enough of the spring-fresh roots, so I plant them all throughout the garden. Staggering the plantings across several weeks, I am always hoping for a steady supply of radishes until the summer heat gets the better of them. As luck would have it, my first planting of radishes grew out of control this year.

Radishes are one of those garden crops that are fast. Twenty two days from planting until harvest, boasts my seed packet. It may not be quite true, but I didn’t bother counting. In the early stages of spring, 22 days sounds like another season. But there they came, those hardy first seedlings pushed out of the ground with determination and haven’t looked back. So when I came back from another weekend away, more than 22 days later, my ombre french breakfast radishes were a little bigger than desirable. I felt some dedication to the radishes, my first harvest of the season. So I carefully pulled them up, left their leafy foliage in the garden and scrubbed away the last bits of dirt that clung to the roots.

If you have ever seen a radish grow past it’s prime, you’ll know what I mean when I say they can get a little spongy inside. But I was still determined to get to use the radishes. So I put together a salad recipe that I hoped would save them. And even though we’ve eaten our way through the giant radishes, we’re still enjoying variations of this salad with the more appropriately sized roots!

I have also been using a recent addition to my pantry in this salad. Browsing the vinegar section of a local grocery store, (I know, who goes searching out vinegar for fun!) I found a store brand bottle of rosé vinegar. Being a bit of a rosé enthusiast, I couldn’t pass it up. Deliciously pink, the vinegar has a bit of a sweet hint. It adds a lovely flavor to the radish quick pickle, but if you can’t find any, I can’t help but think a champagne or similarly mild vinegar would work out just fine.

Radish and spring green salad

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Serves 2

Radishes, about 8, thinly sliced and cut into matchsticks
1 tablespoon rosé vinegar
Sprinkle of salt
2 cups mixed greens, baby arugula, pea shoots, fresh herbs, etc.
1 tablespoon olive oil
Salt and pepper to taste
2 chunks of feta cheese

Combine radishes, vinegar and salt in a small bowl and let sit for at least 10 minutes. Toss radishes with salad greens and olive oil and arrange on two plates. Season to taste. Top with the feta cheese and serve.