Prevent your screen from going dark
Makes 3 or 4 side portions 1x
Time 15 minutes
Baby turnips, carrots, or beets—with their greens—would also be excellent this way. And if you let the salad marinate in the fridge for a couple of days, it morphs into a swell relish. So why didn’t I make at least a double batch? Fortunately we’re at the beginning of radish season; consider yourself better advised.
1. While you scrub and trim the radish roots, pluck off all the tender leaves and rinse them, too. Pat them dry with clean towels or crank in a salad spinner to remove excess water. Let them drain with the radishes.
2. Trim and slice the spring alliums (I used very young green garlic) and put them in a salad bowl. Squeeze in the lime juice, add the olive oil, and stir to combine.
3. Chop the radishes and radish greens. Add them to the bowl and toss until shiny. Sprinkle with a pinch of salt and serve right away or chill for up to 3 days.
— Recipe developed by Kerri Conan