It is March, and radishes are in season. Radishes are definitely not used enough. I love the crisp texture, a bit like water chestnuts, and the zingy flavour can lift any dull green salad to great heights.
This salad is really quick and simple. The lemon based dressing goes really well with the radishes.
Ingredients
1 handful of radishes, finely sliced
2 handfuls of fresh pea shoots
1 can of butter beans
1 small handful of coriander, finely chopped
1 lemon
olive oil
salt and pepper
Slicing the radishes finely is a bit fiddly, but well worth the effort.
Method
Slice the radishes and place in a bowl with the pea shoots.
Rinse the butter beans under cold running water, add to the bowl.
Salad components
Originally uploaded by Manne.
Chop the coriander finely and put in a measuring jug with a tablespoon of olive oil.
Half the lemon and squeeze lemon juice to taste into the coriander and oil mix.
Tip: before you cut the lemon, roll it while pushing with your palm against the chopping board, this loosens the meat up inside and makes it easier to squeeze out the juice.
Also check out the really clever little lemon "shower caps" we found, they are like small hair nets for the lemons so that when squeezing the seeds don't fall in your food! So pointless, they are lovely! You can also just use some cling film that you pierce with a knife before squeezing... The little shower caps are washable though. ;)
Very clever lemon "shower cap" to keep seeds away from the food
Originally uploaded by Manne.
Season the dressing with some salt and pepper, stir it up.
Pour the dressing over the beans, radishes and pea shoots and give it a good stir, making sure it all gets covered with the lemony goodness.
Excellent match with a fish dish. Or why not a pot of chicken and rhubarb stew... Recipe for that delicious dish to follow.
This salad tastes just as nice as this photo is over exposed!
Originally uploaded by Manne.
