Archive for the ‘Radish’ Category

It snowed in DC last night.  The only reason I know this is because Eric Fisher, the cute meteorologist on the Weather Channel, told me so.  I am relieved that the snow fell I was sleeping and melted before I left the apartment, because flurries would have made going to the farmer’s market this morning god-awful.

Ben’s theme this week is “there is wine in my food!”  The only bottle I have around is a REALLY nice bottle of Cabernet Sauvignon that is categorically NOT cooking wine.  So I’ve taken liberties and decided to make a recipe using wine vinegar, because that’s like wine, right?  (Just go along with me on this one.)  Moving right along… while I was at the farmers market I saw these fantastic Mediterranean cucumbers and French Breakfast radishes and just had to grab them.

To make this recipe you do not need fancy-pants produce.  I decided to write the recipe based on what I bought, but you could also substitute with an English Cucumber and a bunch of radishes at the grocery store.  The salad will still turn out well, and will probably cost you less then what I paid at my beloved farmers market.

Cucumber and Radish Salad – 1 Knife


  • 5 small Mediterranean cucumbers
  • 1 bunch French Breakfast radishes (with greens)
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons canola or vegetable oil
  • 1/8 teaspoon fresh ground black pepper
  • ¼ teaspoon salt
  • sesame seeds for garnish


  1. Wash the cucumbers and the radishes and then dry.  Don’t skip this step… radishes are a root vegetable and are guaranteed to still have dirt on them.
  2. In a small bowl combine the rice wine vinegar, sesame oil, canola oil, salt and pepper.  Stir well with a fork to mix.  I also added a pinch of mustard powder to help the dressing emulsify, this is optional.


  1. Cut the cucumbers in half along the length and then into ¼-½ inch pieces.  Place them in a medium bowl.
  2. Remove the radishes from the stems and greens (set these aside) as well as any stringy parts at the tips.
  3. Cut the radishes into ¼ inch slices.  Add to the cucumbers.
  4. Add the dressing to the cukes and radishes and mix well.
  5. Cut the greens off of the stems and lay out on the bottom of your serving dish.
  6. Pour the salad on top of the radish greens.
  7. Sprinkle with sesame seeds if you have them (don’t buy them just for this, seriously), serve and enjoy!

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