Community / Blogs


The opinions expressed in these blogs are solely those of the people who wrote them, and do not represent the views of WPSU or Penn State University.

Local Food Journey

Radishes and Cucumbers with Shallot Dressing

Posted by Emily Wiley on 06/17 at 10:26 AM

Radish and Cucumber Salad. Photo Credit Emily Wiley.

Root vegetables aren’t just consumed during cold weather. The radish is a root vegetable that is available in Pennsylvania during the months of May, June, July, and September. It is during these warm months that the crop is at its sweetest.

The harvest cycle of the radish is short (just 3-4 weeks), which makes it a popular choice for backyard gardens. Summer radishes grow best in full sunlight and are generally small with bright red skin.

Radishes are typically eaten raw in salads and are crisp with a slightly peppery flavor. They are rich in folic acid and potassium and are a good source of calcium.

This simple recipe combines raw radishes and their summer sister, the cucumber, with a light shallot dressing. (Yields 2 servings.)

Ingredients

2 Tbsp sesame seeds
1 Tbsp finely chopped shallot
2 Tbsp red wine vinegar
1/4 extra-virgin olive oil
salt and pepper
1 head Bibb lettuce, cleaned and separated
4 radishes, thinly sliced
1/4 cucumber, thinly sliced

Directions

Toast sesames in a small pan over low heat until fragrant. Place shallots and vinegar in a bowl and let them stand for 10 minutes. Add sesame seeds, and stream in the oil while whisking. Season with salt and pepper.

Arrange lettuce, radishes, and cucumbers on plates and pour dressing on top.

(Adapted from Rachael Ray)

{name} Author: Emily Wiley
Bio: WPSU Multimedia Producer | Wife and Mother | Lover of Food and Photography | One-Half of The Culinary Couple

NO COMMENTS

Leave a Comment

Name:

Email:

Location:

URL:

Remember my personal information

Notify me of follow-up comments?

Submit the word you see below:


« There's a New Market in State College Help Us Tell the Grange Fair Story! »

Most recent entries

Jamie Oberdick's avatar Local Food Notes, Aug. 29
Friday, August 29, 2014
By Jamie Oberdick in Local Food Journey
Local Food Journey's avatar Recipe: Zucchini Tian makes a perfect meatless late summer meal
Wednesday, August 27, 2014
By Local Food Journey in Local Food Journey
Jamie Oberdick's avatar How to deal with two devastating late-season garden fungal diseases
Monday, August 25, 2014
By Jamie Oberdick in Local Food Journey
Jamie Oberdick's avatar Local Food Notes, August 22
Friday, August 22, 2014
By Jamie Oberdick in Local Food Journey

Categories

Archives

Latest Photos