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.