Recipe
This Radish Salad Is A Perfect Match For Chilly Nights
The following excerpt and recipe for Fall Radish Salad with Walnuts, Sesame, and Mint is from Emma Hearst's cookbook "Flavors from the Farm." It features over 100 recipes – from beverages to soups to desserts – celebrating fresh food from her Upstate New York farmstead. It's available for purchase on Amazon.
As fall commences, the chilly evening air does magical things to root vegetables like radishes. Their tops begin to weaken and their energy shifts to their roots to form sugar, which they use for survival. Their usual spicy flavor begins to mellow, developing a fruit-like sweetness, and they take on a nice crunch.
Radish Salad With Walnuts, Sesame, & Mint
- Prep Time: 20 mins
- Total Time: 20 mins
- Servings: 4
Ingredients
- 4 to 8 medium-to-large assorted fall radishes such as watermelon green luobo and Spanish black
- 1 cup or so walnut halves toasted and lightly crushed
- 1/2 cup toasted sesame seeds plus more for garnish
- 1/2 cup buttery extra-virgin olive oil
- Juice 1 large lemon
- Maldon salt and freshly ground black pepper
- Handful fresh mint leaves
- Handful fresh flat-leaf parsley leaves
- Runny honey for drizzling
Step 1
Step 2
Step 3
Step 4
Reprinted with permission from Flavors from the Farm by Emma Hearst copyright © 2024. Published by Weldon Owen.