Tonight I managed to make the Jason Atherston recipe for the crab, asparagus and radish salad that I mention on my last post.
As I was serving the salad straight away I didn't bother to put the apple and the turnips in cold water, just diced them and plated up right away.
This is a very nice salad, however I still have a few radishes left from the bunch that I had in the fridge.
I need to come up with more ideas to use the remaining radishes.
But before I embark on further radish salads I guess I will take a break and try the next summer salad recipe from Jason Atherstones coloumn in last weeks Guardian: Avocado, baby gem and sauted baby carrot salad.
We bought radish from farmer's market this Saturday. I was looking for a salad recipe and came across this recipe on BBC Good food website.
We all loved it and I will definitely be making this salad again, it is bursting with colours and flavour. Such a pretty looking salad.
I still have some radishes left to use up. I would also like to try Jason Atherton's summer salad recipe as soon as I get hold of some crab meat. Oh how I miss the days when I was living next to Billingsgate fish market!
It has 1/2 iceberg lettuce shredded or other salad leaves, half a pack anout 100 gr feta cheese crumbled, 3 spring onions chopped, chopped leaves from 2 mint twigs, 2 fairly big cooked beetroots cubed.
For the dressing you will need juice from a lemon, half table spoon dijon mustard, 3 tablespoons olive oil, half teaspoon of honey.
Mix all salad ingredients well and pour over the dressing.