We’re at that weird time of year, between seasons, when winter crops are starting to fade and the promise of spring is upon us, yet the spring harvest is not quite ready. At the farmers’ market these days, I’m seeing lots of spring greens, green garlic, asparagus, snap peas, radishes, and promise of good things to come!
Today, I made a delicious salad of Wild Rice with Radishes & Spring Greens. Wild rice is simple to prepare. Boil it, as you would pasta, for 45 minutes to one hour. You will know it’s ready when it “butterflies” and has a pleasurably chewy texture. Accompanied by a zesty orange-Dijon vinaigrette, this recipe is very versatile and can be modified to satisfy your taste and suit your pantry. My version includes thinly sliced radish, chopped baby greens, minced shallots, toasted nuts and golden raisins. Arugula, green onions, dried apricots, dried cranberries, and fresh green peas would make tasty substitutes. I’m sure you will have other ideas of your own…
Another great use for your radishes is the Sugar Snap Pea Salad with Radishes, Mint, and Ricotta Salata. If you go this route, save some sugar snap peas for another one of my all-time favorites, Grilled Lemon Chicken Salad. Be well, eat well!
