Thursday, June 24, 2010

Farmers Market Part 1.

Radish Relish- say that 10 times fast!
Well anyway- upon some research I did in the category of French Breakfast Radishes, I found out that they're one of the earliest crops of radishes. They have a mild flavor, similar to that of the Daikon Radish, and they're texture is similar also. They are not nearly as peppery as radishes we've all come to know and love, but the pepper is absolutely there in the back of your throat.
So I decided to make a Radish Relish!
The heat from the raw radishes, and the freshness of lemon and fresh herbs makes a perfect topping for fish, chicken, or any other dish that needs a little brightening up, and texture!

Radish Relish

You will need:
About 6 French Breakfast Radishes
1/2 cup chopped parsley
1/4 cup chopped basil
1 lemon zested and half juiced
1/2 cup herbed olive oil (of your choosing. Mine is thyme, bay leaf, garlic, sage)
1 garlic clove, minced
A good amount of salt and pepper, to taste.

Chop the radishes into a dice, and combine the rest of the ingredients in a bowl.
Mix to combine and let sit in the fridge for at least 1 hour before eating. Remember- the longer it sits, the better it tastes!
*If you want to make your own herbed olive oil- combine olive oil and herbs and whole garlic cloves in a saucepan. Warm the oil for about 4 minutes, DO NOT FRY! Wait until it gets somewhat fragrant, and then set off heat. Let this cool and you have yourself a flavorful oil, able to be used on anything you may be cooking.

Up next:
Main Course.
Side Dishes.

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