The first time I had this salad was in Provence last summer. It was on the menu in this small unassuming bistro with a simple description only called radish salad. The bistro had a only a few tables and the menu had a choice of 3 main meals, a couple of seasonal salads and soup of the day. we wanted to order everything on the menu, and my family practically did however, I was not in a mood for a full meal so I ordered the radish salad. Needleless to say I was blown away by its spectacular flavors and delicious crunchiness. I recreated that salad with pretty much all the ingredients as I could find them locally. And added a California touch of pomegranates and zesty Budhha’s hand. Hope you enjoy it as much as I did.
- 2-3 bunches of regular radishes, look for slightly larger ones for easy slicing. ( I used a combination of regular, watermelon radishes and Tokyo baby turnips)
- 1 small fennel bulb and a few fronds
- 1 small apple
- Handful,of pomegranate
- zest of 1/2 a lemon (I used a few gratings of Buddha’s hand)
- a thin drizzle of cold pressed olive oil
- juice from 1/2 a lemon about 2 tablespoons
- a few pinches of truffle or sea salt
- freshly ground black pepper
If you own a mandoline, it’s a good to time to get it out. It makes beautiful thin slices or make thin slices.
Thinly slice the radishes, fennel and apple. Arrange on a plate. Sprinkle pomegranate seeds, mint leaves, truffle salt, black pepper, lemon zest then drizzle oil. Gently toss. Serve right away.