Friends Drift Inn Farm Recipes
Radishes for Breakfast? Why Yes Please!
The Appalachian moon was still shining when I went out with a flashlight to harvest fresh mint this morning for my radish salad. Mint, the smell of springtime in the Appalachians, makes me happy even if it is five in the morning.
Today I was a guest at East Kentucky Broadcastings family of stations; doing four appearances before you got to work. We talked about the flavors of spring including ramps, mint, local eggs, sheep cheese, and radishes.
Radishes are one of those vegetables that are underutilized. From the time you throw seeds on the ground until they are ready to harvest – it is under a month. The crisp, clean, peppery taste is something the folks in my little corner of Appalachia; seem to only value as a garnish and afterthought. But the times are changing!
I love radishes and have chosen several different varieties in this year’s spring garden. Really, I had never thought of them as a breakfast food. But why not? Served with a handful of mint and as a preface to savories this little radish salad will wake your taste buds right up.
I like radish salad for an interesting side dish when the girls come over for lunch too! OH! What about as a little cold fresh salad on a romantic picnic? Talk about your easy picnic recipe!
Radish salad, it’s not really a recipe. It is more an idea. Play with the flavors. Expand your palate. Think outside the box. It is spring for crying out loud – live a little!
Ploughboy’s Breakfast Items featured April 9 East KY Broadcasting
Fresh Radish Salad
Inspired by a variety of sources including Chef Jeremy Ashby
Salad Recipe, Radish Recipe
- 1 bunch of fresh radishes (I used 8 Cherry Belles)
- juice of one lemon
- 2 tablespoons orange juice
- ¼ teaspoon Sea Salt
- ¼ cup of fresh mint, cut into tiny fine ribbons
1. Wash and cut radishes paper thin. (A mandoline slicer quick work of this)
2. Add lemon, orange juice and salt. If you are feeling creative, you could zest a little citrus peel for added zing.
3. Stir well. Refrigerate until ready to serve. (Not much more than overnight)
4. Add mint just before serving.
If you are doing this for small plates – let’s say a tablespoon a serving you could easily do 24 mini servings. If this is to be a featured salad my best guess is 4 to 6 servings.
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