Radish time!

Tough day… the universe was really poking at me, working my last nerve.  But it rewarded me with some garden goodness when I got home.  I pulled up a bunch of cherry radishes!  What a treat – this variety grew nice and fast, almost an instant reward in garden time frames.  
Garden fresh cherry radishes

I REALLY wanted to just chow down on these with some salt, but I’ve done that a million times already.  Ok, I indulged with a few, but not before remembering I had a bag of arugula that I cut from the garden this weekend.  A few google clicks later – arugula and radish salad was born!   The basic recipes all had citrus (lemon), olive oil, and dijon mustard as the base of the dressing.  I added some already diced garlic and parmesan cheese I had in the fridge.  The result – amazing dinner salad in 5 min!  And it did not hurt that I had a wedge of tortilla española to go along on the side.  🙂

  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, diced
  • 2 tbsp grated parmesan
  • About  1 1/4 pounds of arugula
  • 1 bunch radishes, sliced
  1. In a large bowl, whisk together mustard, lemon juice, and garlic; season with salt and pepper. Whisk in oil.  Add arugula and radishes to bowl, sprinkle with parmesan and toss to coat. Serve salad immediately – arugula will wilt fast from the dressing.  Enjoy!


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