In spring you treasure those early pop-ups in the garden. The earliest of all, the radish, is treasured for its sheer speed in making its way to our table, usually in a green salad.
Why not put radishes in the spotlight as the only vegetable in the salad? In this recipe the bite of radish is cooled with rich, creamy sour cream, creating an excellent side to spicy dishes like curries.
- 4 cups sliced radishes
- 2 tsp. white wine vinegar
- 5 Tbsp. sour cream
- 2 heaping Tbsp. minced chives
- salt and pepper to taste
- Combine all ingredients in a medium bowl.
- Refrigerate for at least 20 minutes before serving.