Generally, radishes are not one of my favorite vegetables because they can have a sharp bite. But they are beautiful, especially when thinly sliced or carved into roses. Happily, when prepared in vinegar and salt, as in a rémoulade or this Russian salad-like specialty, the sharpness is somehow neutralized and I then find radishes very enjoyable.
This radish in sour cream dish is served as an appetizer or a side condiment. The pink to red color, contrasted by the thin green strands of the dill, makes the dish delightful to the eye.
The recipe makes enough for 4 to 6 people as an appetizer or condiment.
|Photo: Maria Dondero. Bowl: Marmalade Pottery, Athens GA|
1/2 teaspoon salt
3 tablespoons sour cream
1 teaspoon white or white-wine vinegar
Sprinkle of black pepper
1 tablespoon snipped fresh dill
Rinse and dry radishes. Cut off stems and root. Slice 1/8 inch thick.
Toss sliced radishes with salt. Stirring occasionally, let sit 1/2 hour to shed some liquid. Drain well.
Mix drained radishes with sour cream, vinegar, pepper and dill. Allow to rest 10 or more minutes. Taste and add salt, if desired.
The pink color emerges more if the salad is allowed to sit. Stir and taste for salt before serving.