Spring Salad with Radishes and Scapes

Due to a household miscommunication, we seem to have a lot of radishes growing in the garden. (“Wait, I thought you loved radishes!”) Now, it’s time to figure out what to do with this enthusiastic crop. Our French Breakfast radishes are zesty and beautiful – a great addition to any salad. I’m also intrigued to try radishes in less traditional ways, including this recipe which uses them as a topping for risotto.

head of lettuce
handful of sugar snap peas
3 garlic scapes
5-6 radishes

1 tsp. lemon zest
1 sprig fresh oregano
1/4 tsp. kosher salt
1 clove garlic

2 tbls. lemon juice
1 tsp. sherry vinegar
2 tbls. water
scant 1/4 c. olive oil

  1. Wash, trim, and chop lettuce. Thinly slice peas. Trim and grate the radishes. Mince garlic scapes.
  2. On your cutting board, mound zest, oregano, salt, and garlic clove. With a chef’s knife, chop ingredients together. Mash with the side of your knife periodically and continue chopping. This should result in a nice paste. (You can also use a mortar and pestle.)
  3. Whisk together lemon juice, vinegar, water, and oil. Whisk in paste. (I like to do this in a glass jar. You can store your vinaigrette in here and easily shake it up later if it needs to be mixed again.
  4. When ready to serve, toss veggies and vinaigrette together.
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