radish salad

MMMmm, radishes. . . I love the beautiful little French radishes, you know the ones that are read on the top and white on the bottom. My friend Julie and I were chatting about what’s in season at the fruit stand in Puyallup where she lends a hand. Here is her story and her recipe.

The farm market is a great place to meet new people from different ethnic backgrounds and share cooking ideas.

“I was told of a recipe the Ukrainians had for fresh radishes. While working at the market one day, I asked a regular customer who was from the Ukraine about this recipe. She was delighted to tell me about, and happily wrote it down for me as we were talking.”

Ukrainian radish salad

2 cups thinly sliced fresh red radishes

2 scallions-cut into very fine rounds. Both white and green parts.

1 clove garlic finely minced

3 tablespoons fresh dill finely chopped

½ teaspoon of salt- or more to taste

1cup good sour cream

¼ teaspoon paprika-smoked sweet variety

A few twists of fresh black pepper

In a bowl toss the radishes, scallions, garlic, dill, and salt. Mix well. Add sour cream and paprika. Mix again. Cover and chill for 2-3 hours to let flavors come together. Finish with the pepper on top with a few scallion rounds for garnish.

Thanks, Julie!


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