Sliced Radish and Apple Salad

August 29, 2016

I first tried this recipe on willing and excited guests during my Fall Supper Club, making use of fresh radishes and fall apples from Bloomsbury Farms here in Nashville. Even feeding fifty guests, it took less than 10 minutes to prepare! Radishes are either wildly loved or avoided owing to their bold and zesty flavor. As an active member of the radish fan club, I adore using them in any dish that needs a little crunch and personality. When they are thinly sliced and layered alongside sweet apples, their flavor truly shines and a beautiful flavor marriage ensues.

Ingredients

4 large radishes

2 large green apples

1 large Fuji apple

1/4 cup extra-virgin olive oil

2 tablespoons sherry vinegar

1 tablespoon grated fresh lemon zest

Juice of 1 lemon

1 tablespoon pure maple syrup

Pinch of sea salt

Freshly ground black pepper

Garnishes: thinly sliced fresh mint; olive oil; 1/4 cup chopped hazelnuts, toasted

Preparation

Using a mandolin or knife, thinly slice all the radishes and apples to about an inch thickness. Place the sliced radishes and apples in a large shallow salad bowl. I enjoy alternating the layers of radish and apple; it makes for beautiful presentation and flavor. Drizzle with the oil, vinegar, lemon zest, lemon juice, maple syrup, salt, and pepper to taste and toss. Adjust seasonings to taste.
Garnish with the mint, oil, and hazelnuts. Serve immediately. Leftovers may be stored in an airtight glass container in the refrigerator for 2 days.

SERVES 4 TO 6

Nutrition Tip: Radishes contain great amounts of vitamin C and are digestion friendly owing to their fiber content. They also contain antifungal and antibacterial properties as well as antioxidants called indoles, which support our bodies’ detoxification.