July 18, 2011

Fresh Farmer's Market Salad


"What were you going to do with those?", a lady asked me when I picked up a bunch of beautiful radishes at the farmer's markets on the weekend. "Not sure. Throw them in a salad, maybe?", I replied. And as it happened I also picked up tiny beets, parsnips, broccoli, carrots, and some other seasonal veggies - purely because I just couldn't resist their freshness and gorgeous colours. I didn't have a recipe in mind, I just stashed the veggies in my shopping bag feeling quite content about my purchases.


Some things really are just best eaten raw, don't you think? I was playing with the idea of roasting the radishes, but when I peeled and sliced them, I realised their beautiful colour and flavour would be wasted if I was going to roast the living daylights out of them. Instead I went about marinating them in verjuice and lime juice and they needn't any other seasoning. Pared with other finely sliced veggies they made a beautifully sharp and fresh salad. 


Fresh Farmer's Market Salad
(serves 2-4)

bunch of radishes
1 apple
1/2 parsnip
1 carrot
1/2 red onion
1/4 cup natural raisins*
small piece of fresh ginger
1/4 cup verjuice
1 lime

* look for the ones that have no added sunflower oil.

1. Thinly slice the radishes, apple, parsnip and carrot and place in a bowl. Pour half of the verjuice and the juice of half a lime on top and mix to coat. Leave to marinade for half an hour.

2. Soak the raisins and the finely chopped ginger in the remaining verjuice and lime juice for 15 minutes. 

3. Squeeze out the liquid and add the raisins and the ginger with the other ingredients. Save the soaking liquid.

4. Finely slice the onion and soak it in the left-over juice for 10 minutes. Squeeze out the liquid and add the onion in to the salad. Discard the juice. (Soaking the onion will get rid of the extra acidity.) Serve the salad immediately or leave in the fridge for another half an hour for the flavours to develop.

44 comments:

  1. I'm a fan of radishes and this salad sounds absolutely delightful :) I'm loving the addition of red onion and ginger-Gorgeous flavors & lovely clicks!

    Hugs,

    Aldy.

    ReplyDelete
  2. I love, love raw radishes, especially on my whole oat, lean turkey sandwich! I could munch away on them dipping them into some non-fat yogurt dressing.. YUM

    ReplyDelete
  3. What a gorgeous salad. I can see why you didn't roast the radishes, they are so beautiful. I love the gorgeous colours.

    ReplyDelete
  4. love radishes! it has this zingy, juicy and subtle sweetness which i adore greatly...not to mention that its pink!

    ReplyDelete
  5. This sounds amazing, I have never used parsnips in a salad before, interesting. I must see if I can get verjuice here. Diane

    ReplyDelete
  6. the radishes have such a beautiful colour!

    ReplyDelete
  7. What a beautiful salad! Refined in its simplicity.

    Cheers,

    Rosa

    ReplyDelete
  8. I TOTALLY agree with you! Most of the time I make salads with what's I have on hand which is what's in season and fresh in the market :)I think if you buy fresh good vegetables you really can't go wrong with them. They are great in any recipe but BEST in salads!

    ReplyDelete
  9. Beautiful Salad...beautiful Colours...
    feels like spring is here already :D

    ReplyDelete
  10. These radishes not only looks pretty but also taste great. And you are right about the eating these raw :) taste awsm!

    ReplyDelete
  11. So pretty! I am starting to grow a batch of my own radishes so I will definitly make this salad when they are picked! Love your blog, it is beautiful.

    ReplyDelete
  12. Such a beautiful salad. I love radish and the way you prepared is very simple and my style - get to enjoy the taste of ingredients. I forgot how pretty radish is... but wait... I think the Japanese radish I know is all white inside. This is real pretty one.

    ReplyDelete
  13. Beautiful! What a refreshing salad for Winter. Love the raisin addition.
    Heidi xo

    ReplyDelete
  14. Love the gorgeous inside of those radishes. The bite of them and the sweetness of raisins sounds fabulous together :).

    ReplyDelete
  15. Your salad looks delicious... I'm going to bookmark the recipe for when those veggies are in season over here.

    ReplyDelete
  16. oh what a great idea- I love how fresh this is!

    ReplyDelete
  17. When you get fresh produce from the farmer's market, it looks so good that it's always a good idea to just enjoy it as is. Beautiful salad!

    ReplyDelete
  18. It look divine, not to mention the prettiest salad I think I have ever seen. I love this and such a great way to use the best ingredients of the season right now

    ReplyDelete
  19. Very beautiful salad! I've never tried radishes like that, but they look so pretty! And we love radishes, even my son will just grab one from the fridge and eat it :D

    ReplyDelete
  20. This is a truly beautiful salad! It looks so fresh and inviting!

    ReplyDelete
  21. Your farmers market salad looks crisp and refreshing. The kind of food that makes you feel good!

    ReplyDelete
  22. What gorgeous radishes! I agree sometimes raw is the best way to go

    ReplyDelete
  23. i LOVE radish, especially the little pink pepper radishes, i wash them and eat them like mini apples :)

    ReplyDelete
  24. Oh I love the fresh crunch of radishes! Good move keeping them raw - love the sounds of the dressnig too :)

    ReplyDelete
  25. Another recipe from you to be immediately tried!
    Have never used parsnip raw and think the use of raisins and the simplicity of the dressing inspired. Thank you!

    ReplyDelete
  26. I am so jealous! You guys get the most beautiful vegetables! Yes, I wouldn't cook these pretty pink blushing babies.. may a light pickling would be as far as I would go! Gorgeous!

    ReplyDelete
  27. I agree. I enjoy some veggies raw, esp radishes :) I also julienne the radishes' leaves really fine and toss them into salad. So fresh and good!

    ReplyDelete
  28. I think the best, if not the only, way to eat radishes is raw. The colour of these is exquisite!

    ReplyDelete
  29. Mmm, I love parsnips - and carrots, apples and radishes, actually! We tend to forget about salads in winter, but they can still work in the colder weather.

    ReplyDelete
  30. They are very beautiful radishes, certainly appreciated best raw. The first time I bought mini purple carrots I nearly cried when in cooked them in water and they turned orange, only the skin was purple. Now I roast them or keep them raw.

    ReplyDelete
  31. Yes, agreed! radishes are best eaten raw. I slice them thinly into shards and combine with cucumber, green mango, mint and papaya. So good!!

    ReplyDelete
  32. Love radishes raw and sliced thinly as you have done. I also think they are quite underrated. This salad is very appealing.

    ReplyDelete
  33. I'm a bit scared of radish - my grandfather put some in a salad once without telling me when I was little, scarred me for life. I might give them another go with my adult taste buds though, these look vibrant and delicious!

    ReplyDelete
  34. Beautiful veggies and a gorgeous salad! I agree that it would of been a shame to have cooked or roasted the radishes.

    ReplyDelete
  35. Maria, beautiful salad...love the color and the crispiness of the radishes.
    Hope you are having a fantastic week :-)

    ReplyDelete
  36. I had plans to go to farmer's market today but could't as it was pouring outside. Now I am glad I didn't as tomorrow I am going to look for these radishes. Especially loved your first pic with whole radish bunch.
    US Masala

    ReplyDelete
  37. Loved the gorgeous inside of these radish.So pretty! You are right, the best way to eat them raw!

    ReplyDelete
  38. LOVE raw radishes! Wonderful recipe (as always). Thanks for sharing, Maria!

    ReplyDelete
  39. Beautiful colours and photos! I bought the exact same radishes last week for a salad - delicious and spicy.

    ReplyDelete
  40. What a light bright winter salad,,,I love it & those colours are just wonderful.

    ReplyDelete
  41. I think radishes are a good addition to any salad. They add flavor and color. Like your pictures. Thanks.

    ReplyDelete