A Lovely Bunch of Radishes

At the market recently a spectacular bunch of radishes caught my eye. They looked so freshly picked and perky—as if they had just been uprooted, given a quick rinse, and perched on the shelf.  These weren’t your typical tired little radishes, they were massive, brilliant globes of color ranging from white to deep magenta.

Easter Egg Radishes
Easter Egg Radishes

Their name, Easter Egg radish suits them well. I wondered, were these all show? Sometimes large varieties concentrate all their energy on producing size and can be bland, perhaps pithy. But, the price was right, so I took a gamble.

I couldn’t wait to head home and try one with a dusting of sea salt. Ah, yes, they were crunchy-crisp and mild—I immediately imagined them in a lentil salad made with firm, gorgeous le puys.

Once the lentils were cooked and cooled, about 30 minutes later, I added a drizzle of dressing and a smattering of fresh herbs, a handful of feta cheese, a little zip of preserved lemon (of course, you have some waiting in the fridge from the posting here), and folded in the chilled radishes.Lentil radish salad(870x1024)

Serve the salad at room temperature or lightly chilled. If made ahead and refrigerated, it will hold 2 to 3 days. It’s filling enough for a lazy light meal or in tandem with chilled shrimp or grilled salmon and a squeeze of fresh lemon.

Lentil Radish Salad

Ingredients
2 cups cooked le puy lentils
1 cup sliced radishes, or cut into wedges
½ cup feta cheese, crumbled
1/4 cup toasted walnuts, chopped
2 green onions, trimmed and sliced
1 tablespoon minced fresh herbs: any, or a combination of thyme, marjoram, parsley
1 tablespoon capers, or preserved lemon rind, well chopped
Dressing
4 tablespoons wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
salt and pepper to taste

Directions

Rinse 1 cup lentils and simmer in 2 cups water for 20 minutes until soft but still firm; drain and cool. Combine the dressing; whisk or shake well, and set it aside.
In a bowl combine all ingredients, add enough dressing to coat well, and toss lightly. Serve at room temperature or chill.  Serves 4 or more.

Get exotic: preserve lemons

Creating my own preserved lemons has been high on my to-do list for some time now.  Although there aren’t many components, it took me a while to get it together:  organic lemons, a fair amount of good quality sea salt, a suitable jar, and time is really all that is required. Lemons and Jar (480x640)

Preserved lemons, used in lieu of fresh lemons, are becoming more mainstream and often available in specialty markets.  In North African and South Asian cuisine, preserved or pickled lemons can age in salt for months to acquire their unique taste. My speedy version will be ready in about a month.  Lemons salted (480x640)After 1 week on the counter and another in the fridge, I couldn’t wait any longer and I tested my first lemon. The rind was soft with a mellow flavor.  Clearly, its growing intensity will echo throughout any dish when cooked.  In this case, the rind of only one lemon wedge was enough for a simple yet superb vinaigrette. Preserved lemons (640x480)

I’ll let the lemons continue to ripen for a couple more weeks and begin to include them in upcoming stews, one pot meals, and plenty of assorted grains and starches.

Preserved Lemons 

Ingredients
7 ripe medium organic lemons, rinse and trim ends
2/3 cup coarse sea salt, approximate
24 ounce canning jar or larger, sterilized
8 juniper berries

Directions

  1. Cut 6 lemons into 8 wedges each, and remove any obvious seeds. Fill each lemon with salt and place in the jar. Continue to press down the lemons and pack tightly into jar, distribute juniper berries evenly. Juice will be squeezed out of the lemons during the process, if it doesn’t cover the lemons, use the juice from the 7th lemon to fill the jar.
  2. Tighten the lid and let stand at room temperature for 7 days.  Each day, shake the jar to distribute the salt among the lemons.  Add more lemon juice if the lemons are not completely covered.
  3. After 7 days, drizzle a little olive oil over the lemons and store in refrigerator for 3 weeks longer, until skin is soft. Test after 2 weeks in refrigerator. Rinse the lemon before using and use the soften rind only.