Thursday, April 22, 2010
In Russian you call someone “rediska”, which means radish, when they’re naughty and misbehaving. At least that’s what my mother does. I never could understand why, but perhaps it’s because radishes are sharp and peppery. Anyway, being called a radish doesn’t hurt my feelings any because I happen to love radishes.
In other news, I’m excited to announce that my first cookbook Seared to Perfection: The Simple Art of Sealing in Flavor is now available for preorder on Amazon! Hooray! It comes out in October, and I cannot wait to hold a copy in my hands.
Radish & Cucumber Salad
12 ounces radishes, cut in half lengthwise and thinly sliced
2/3 English cucumber, peeled, cut in half lengthwise, and thinly sliced
2/3 cup sliced green onions
1 tablespoon minced fresh dill, optional
½ cup sour cream
Freshly ground black pepper
Toss together the radishes, cucumber, green onions, dill, if desired, and sour cream in a large bowl and season to taste with salt and pepper. Transfer to a serving bowl and serve immediately.
Serves 4 as a side dish. I grew up eating this cool and refreshing salad, and as far as I can tell, it’s a Russian classic. My mother makes it with Kirby cucumbers, but I usually use English cucumbers because they’re much easier to find. And Mom never used the dill, though it is a common addition. I can’t remember what Mom served this with, and she’s being a radish and not answering her phone right now so I can’t ask, but I think it’s great on the side with roast chicken. One large bunch of radishes is usually enough to make the recipe.
UPDATE: This post has been selected as a winner of Beet ‘n Squash YOU! Battle Radish.