Winter and spring are the best time for radishes. At our local farmer’s market, there were lots of varieties for sale this week. Beyond slicing and eating raw (wonderful on baguette with good butter and salt), we like to make quick pickles with them. This recipe for Kale Salad with Quick-Pickled Radish from Tree and Leaf Farm caught our eye. It was very easy to make and was delicious served with a simple roasted chicken for a dinner. Tip: Radishes are also really good when they are coated with olive oil and salt, and then grilled – with the greens on top. This is beautiful with grilled spring rockfish.
Kale Salad with Quick-Pickled Radish
(Adapted from Tree and Leaf Farm)
½ c. white wine vinegar
¼ c. sugar
1 or 2 watermelon radish
1 bunch kale
3-4 Tbls. olive oil
1 Tbls. lemon juice
Salt and freshly ground black pepper
¼ c. toasted pumpkin seeds
In a bowl, combine vinegar, sugar and salt. Thinly slice radish and add to the bowl. Let stand on the counter for at least 30 minutes.
Wash kale. Remove stems if it is not tender enough to eat. Slice leaves crosswise into wide ribbons. In a salad bowl combine olive oil, lemon juice, salt and pepper. Add kale and massage. Drain radish and toss with kale and pumpkin seeds