Veggie burgers tonight with a fun, spicy radish salad based on this recipe from Design Sponge, scaled down for 2 people. It’s a pretty quick salad that uses up a lot of radishes, if you’re starting to notice that they’re piling up.
Ingredients
- 1/8 cup olive oil
- 3 cloves of garlic total (1 clove for dressing, pulverized, and 2 cloves sliced for infusing the chile oil)
- 1 t red chile flakes
- juice of 1 lemon
- juice of 1/2 tangerine
- 1/4 cup of grated piave (if you can’t find it, substitute parmesan or a good aged cheddar)
- 1 bunch of radishes, smaller ones halved, larger ones quartered
- small handful of basil rough chopped
Pour olive oil in pan over med-low heat, allow oil to get hot add chili flakes and garlic cook 3-5 minutes. Remove from heat, sieve oil and let cool. Meanwhile turn the garlic into a paste by using a knife and salt. Put in bowl with citrus juice and some pepper. Whisk in the oil. Taste for salt/acid/etc. Toss dressing with radishes, cheese and basil and serve.
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