Radishes were not a favorite of mine until making this simple salad. The peppery kick of the radishes, the sweetness of the tangerine juice and the tartness of the apple make a perfect flavor combination.
The original radish salad recipe called for walnut oil in the vinaigrette, but I substituted Brazil nut oil. A few months back, I had purchased a bottle of fair trade, organic Brazil nut oil from one of my ultimate favorite places to shop, Plowsharing Craftshttp://www.plowsharing.org/. The oil was an impulse buy, having no clue what I planned to do with it, but knowing it would be fun experimenting.
Although one cannot find citrus trees growing in the Midwest, citrus fruits are currently in season in other parts of the United States and are a worthwhile purchase at this time of year. I used the juice of tangerines to make the vinaigrette, but really the juice of any citrus fruit could be used depending on your taste and what is available in your area. Feel free to experiment with the juice from an orange, mandarin, grapefruit, lime, kumquat, etc. You could also use any oil, vinegar or nut that you have on hand, or that is available at your farmers market or fair trade organization.
Radish Salad with Tangerine & Brazil Nut Oil Vinaigrette(adapted from Cooking Light Magazine, Dec 2010)
3 Tbsp. tangerine juice
3 Tbsp Brazil nut oil
1 Tbsp. red wine vinegar
salt and pepper to taste
1 cup thinly sliced radishes (Biver Farms)
3 thinly sliced Granny Smith apples (Echo Valley Orchards)
Radish shoots (Claverach Farm)
¼ cup toasted walnuts (Hammon’s Black Walnuts)
Wisk together the citrus juice, oil, vinegar, salt and pepper to make the vinaigrette. Toss the sliced radishes and apples in the vinaigrette. Plate the shoots (or use lettuce), top with the radish/apple mixture, top with toasted nuts.