12 July 2015

Radish Salsa

Michael Pollan would have us believe that we are a nation more obsessed with cooking shows than with cooking. And I think he's right to some degree. But I'm proud to report that my hours and hours and hours of watching Chopped is not for naught because it is on that show that I first heard about Radish Salsa.

Radish Salsa!

I jotted that down in my mental notes back in the winter when I was watching that episode. Now that radishes have been abundant and I've had my fill of my all time favorite Radish Sandwich, I decided to try this salsa at last.

I googled it and used the first recipe I found because it was a Mark Bittman one, so I thought it was reliable. Also, It was 6:00 when I was googling and I and my children were hungry so I wasn't about to go researching a bunch of radish salsa recipes and variations. Ain't nobody got time for that.

Mark Bittman's is nice and simple and makes a large portion - I made a much smaller portion, went easy on the crushed chiles in the hopes that the girls would eat it and wouldn't find it too spicy (ps: they did NOT eat it but Julia did tell me, unprompted, that she thought it was beautiful).

This salsa was the perfect high pitch accompaniment to go with the low tones of the Golden Summer Squash soup I made for dinner into which I added beans and lots of smoked salt. The soup was earthy, the salsa was bright. It was such a delicious combination that all my exclamations and exaltations while I was eating it convinced Julia to try the soup, even though she had initially refused it. And even though she never did try the salsa, she happily ate two full helpings of soup. I credit the salsa for that.

from Mark Bittman

Radish Salsa
Makes: About 2 cups
Time: 30 minutes
Radishes are a classic salsa ingredient in Mexico, and the technique—mixing a vegetable (or fruit) with onion, an acid, chiles, and fresh herbs—is downright common. 
2 cups chopped radishes, like daikon, red, or a combination (about 1 pound)
1/2 English cucumber, peeled and diced
1/2 small red onion, chopped
1 scallion, thinly sliced
1 teaspoon minced garlic
1 tablespoon minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste
2 tablespoons freshly squeezed lemon juice, or more to taste
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1. Put all the ingredients in a medium bowl and mix thoroughly.
2. Taste and adjust the seasoning, adding more chile, lemon, or salt as needed. Serve immediately or cover and refrigerate for up to a day.

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