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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.
