Radish Salad by Ellen Cooks

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Welcome to another recipe by Ellen Britt at ellencooks.ca.  This is a wonderful refreshing salad for those hot summer days.  I had so much fun preparing the salad as it was like a work of art making use of the reds, greens, pinks, and whites in the vegetable world.  The plate was like my canvas and the vegetables were like my paints.  

Interesting fact – the radish is a root vegetable and originated in South East Asia.  The radish scientists know this to be true because this is where the only wild radish in the world can be found.   From there they went to ancient Roman and Greece and then slowly spread through the world.  

They are a crunchy vegetable and generally eaten raw such as in the salad I prepared. Radishes are also said to grow quickly although I tried growing my own Watermelon Radish last year and despite all my watering and fertilizing efforts they did not survive.  I think their untimely death was due to being grown in a pot on our hot and sunny balcony.  Radishes as it turns out like to be grown in the shade.  Maybe I will have better luck this year as I continue to be determined.  We have a nice shady spot in our yard that I think might be perfect – assuming the squirrels don’t make the radishes their favorite meal.  

Another interesting fact is that radishes although not eaten often they are considered to be amongst the healthiest vegetable to eat.  They have also traditionally been used as a medical treatment for things like fevers and sore throats.  Who would have guessed!  There is a ton to be said about radishes however I will leave that to my blog.  For now, I will go into the recipe that I created using fresh ingredients from our local grocery story.  In this instance I used a small store close to where I live as they always have fresh produce, and it is truly a feast for the eyes.  

Radish Salad  

by Ellen Britt at ellencooks.ca (serves 2)

8 Cherry Belle radishes thinly sliced

¼ cup of baby spinach

¼ cup baby red oak leaf lettuce

¼ cup baby green chard

¼ cup arugula

¼ green leaf lettuce

¼ cup baby red butter lettuce.  

¼ cup grape tomatoes

¼ cup crumbled Goat Feta (from Woolwich Goat Dairy)

Once you have all your delicious elements ready to go add them to your salad.  I choose to sprinkle  Feta cheese over the salad which is a type of goats cheese.  It originated in Greece and is a white soft cheese without a skin.  It crumbles up perfectly over salads and goes well with tomatoes.  

I couldn't resist taking a few more pictures as I am so in love with the colors and the flavors.