I like radishes–the fresher the better and we had them coming out of our ears after everyone bought them at the market on Saturday–about five bunches of munchies.
However there is a limit to how many sharp little explosions in the mouth one can take–even if, as it’s said, they are good for the digestion.
Our guests took a fortifying bunch with them on their travels on Sunday morning, but there was still a pile left in the fridge yesterday.
What to do with them..?
I consulted Nancy Harmon Jenkins’ book–The Mediterranean Diet Cookbook (a gift from our friend Helen in Tuscany, after we’d helped with the olive harvest last November )
and found the perfect lunch for a sunny Bank Holiday (May 1st):
Radish, spring onion and tuna salad
1lb of radishes–washed, trimmed and sliced any-which-way that suits (grating some into the bowl makes for a pretty picture)
juice of 1/2 a lemon
1 teaspoon of salt
2/3 tablespoons parsley–chopped fine
2 sticks of celery–diced fine
2/3 spring onions/scallions, mainly the white part–chopped fine
4oz jar of good tuna in olive oil–forked into flakes
10/12 juicy black olives–stoned and halved
3 tablespoons of the best olive oil you have
salt
- Mix the radishes with the lemon juice and salt in a bowl.
- Add the parsley, diced celery and spring onions.
- Add the tuna flakes.
- Sprinkle over the olives and the olive oil.
- Admire it’s beauty for a moment-
- before turning it over carefully but thoroughly.
A green salad, some soft local goats cheese and a spoonful of the tapinade I’d made on Saturday, went well with it at lunch.
Robin Ellis 
Delicious… I love reddish salad and we also add in grated carrot at Mediterranean part of Turkey …
This looks lovely. It will be on my list for visitors when the weather perks up – if it decides to! Sog everywhere just now…
Pleased to know you are back in harness again. Radishes are one of the best things for children to grow because they are quick growing. Lucy (granddaughter) is anxiously watching the spot where she sowed hers, but no sign yet. Oh well, she is learning patience too!
I have just assembled all ingredients on my kitchen counter. I thank you for giving me a new light dinner recipe!
Hooray!
Now I know what to do with all those radishes when they come up in the garden! Never been a big radish fan myself, but husband likes them and they are good markers for the carrot row before the carrot tops emerge. Will definitely give this a go in a few weeks. I just wish we could get the lovely jarred tuna in your picture.
Have you ever tried the typical salade tarnaise made with :
raddishes (sliced)
spring artichokes* (sliced after removing tough first leaves and cutting off spiky tops)
one thick slice of salted pork liver,* cut up in dices and fried in a spoon of olive oil then deglazed (?) déglacé with a spoon of wine vinegar.
Pour over the raddishes and artichokes and add up vinaigrette to your liking.
Enjoy !
* to be bought “en bouquet”
*from your local boucher charcutier in le tarn
Henriette Courtade
PS i caught a glimpse of you and your friends, in the vent d’autan, on the market place, saturday morning !
We all enjoyed those big crispy red raddishes on our family Sunday lunch., too !
Sounds delicious, Henriette–thank you. I like the sound of artichokes and radishes together. I have never tasted salted pork liver; I will ask my butcher in Lautrec about it. “En bouquet”–c’est a dire quoi, exactement?
Sorry for the funny double ” d ” on radishes !!
HC
That sounds delicious. I just bought some radishes yesterday. I will pick up the scallions tomorrow and make that salad. Thank you so much for this easy recipe that I am sure will be marvelous! Virginia from Delaware
The salad looks lovely, but did you know that radishes are also delicious cooked? It takes the bite out of them and leaves a delicious, delicate flavor. My preferred method is braising: Saute a little shallot and thyme, toss in whole radishes and water to cover, plus salt and pepper. Simmer just a few minutes – they cook fast. You can toss the leaves in to cook for the last minute or so. Serve plain or reduce the cooking liquid for a sauce.
Lovely–thanks.
This looks so fresh and colourful, just like spring.Yesterday (Monday ) was a lovely warm sunny day “er up north” but today it damp dull and down right miserable so this would cheer things up. But may I please change the tuna, for salmon or mackerel? don’t like tuna.
Of course!
Looks really good and i love tuna –thanks–judy–the villages florida
Thank you, that sounds like a excellent salad for summer when we get our radishes. Come to think of it summer is almost here.
Memories of radishes, scallions, bib lettuce in my mother’s garden. She’d send me out just before dinner to pick the salad. 🙂
The BEST!
I’d like to put in a request to come and live with you! Or at least eat lunch with you because that looks too delicious! xo