Brandon insists this is the best salad he’s ever had. It was pretty darn good, I must say. I had to resolve some leftover phlegm from my episode of sore throat/laryngitis last week so I wanted to eat radishes. I was trying to figure out what to do with them but I didn’t feel like stressing out my gall bladder by eating a bunch of buttered radishes at 9 pm. So I ripped off a recipe from one of the Food Network chefs and modified it to fit what I had from the farmers market already:
1 bunch purple (or whatever color you want) salad radishes from Flora Bella Farms, VERY thinly sliced on a mandoline and salted
1 Asian pear from Ha’s, VERY thinly sliced on a mandoline
1 bunch arugula from Flora Bella Farms
2 T really good organic extra virgin olive oil (Okay it’s not local. I hate California olive oils. They taste like terpentine.)
1 T cold pressed walnut oil (La Nogalera from Ventura County)
1 T Kopali banana vinegar (other types of vinegar might be extremely acidic so you’d need less than 1 T)
Parmesan cheese (Cowgirl Creamery)
Celtic sea salt
Prepare the radishes, pear and arugula. Combine the vinegar with 1 teaspoon of coarse sea salt and allow to dissolve slightly. Whisk in the oils and pour on top of other ingredients. Grate some parmesan cheese on top (I like to use a microplane because it comes out beautifully and airy) and toss all together.
Let me know what you think. Enjoy!