At the Farmer's market this weekend I nabbed not 1, not 2, but THREE different kinds of radishes! I love radishes... so crunchy and refreshing and spicy. I love eating them just as they are with either a dab of good butter or a sprinkling of course salt. They are also great as crudites with hummus or your favorite dip. Radishes rule. Will a radish be my next food tattoo? Hmmmm.
Daikon radishes.... these pack quite a peppery punch. Yummmmm.
Regular radishes and "easter egg" radishes. The easter egg radishes were more crunchy. And adorable.
These are Shallot Tops. I had never heard of them. The person selling them said to use the long stems like green onions. They have a bit of a stronger onion bite than green onions, and a slight garlic flavor as well. And the flowers on top are edible! Pretty!
Anywho, one of the farms where a I got one of my bunches had some recipes out, and there was one I caught a glimpse of for a radish salad with garbanzo beans. Garbanzo bean are another one of my all-time favorite foods. So yeah, I like the combination idea. Of course instead of following the recipe, I used what I had from the market and in my cupboards to make the following salad. That's what's so great about the farmer's market. You can usually throw together the stuff you buy there and it will almost always make for a tasty dish. Be adventurous!
Radish Garbanzo salad
-1 bunch easter egg radishes, 1 bunch regular radishes, and 2 small daikon radishes (or 3 bunches of regular radishes.), sliced thin
-1 can garbanzo beans, rinsed and drained
-1 shallot top or 3 green onions, sliced
-1 green garlic top, sliced, or 1 clove garlic, minced
-3 carrots, sliced thin
-1 or 2 Tablespoons of rice wine vinegar
-2 Teaspoons agave nectar or honey
-1 Tablespoon olive oil
-1 Tablespoon roasted sesame seeds
-Salt and pepper to taste
Combine everything. Boom. Salad. It's good right away... so fresh and crunchy, but also more flavorful the next day after chilling in the fridge.