Radish and cattail salad with walnuts

My trip to the local market today did not yield much. A couple of bunches of garlic scapes, a few small new carrots and local walnuts was almost all there was. However, thanks to our local professional forager Scott Moran I also got wild watercress, cattails all peeled and ready to use and a pound or so of wild morel mushrooms. I know what to do with the morels and wild watercress, check upcoming posts.

One item that was plentiful at the market for some reason were radishes so I bought the two varieties that were available – common round radish and the elongated French breakfast radishes – and thought I’d let them star in this simple salad.  I added the wild cattails, thinly sliced and the local walnuts as well. It turned out nice and simple with pungent underlying flavours and refreshing quality, so here it is. Enjoy with a slice of rustic bread with sweet butter.

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Ingredients:

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2-3 varieties of radishes

Cattails if you have them (leave them out if you don’t)

Olive oil

1 fresh lime

Salt and pepper

Micro greens

Chopped walnuts

Edible flowers or herb flowers (chive flowers are nice)

 

 

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Directions:

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Trim the root end of the radishes and slice them thinly on a mandoline, leaving some of the green tops attached. Place in a bowl with ice water to crisp.

Slice the cattails very thinly and add to the radishes.

Drain the radishes and cattails.

Add a little olive oil, lime juice, salt and pepper.

Arrange on a salad plate and top with micro greens, chopped walnuts and a few edible flowers for garnish.

That’s it, enjoy with a slice of rustic bread with sweet butter.

 

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