French Breakfast Radishes
When we were in Paris we had brunch at Rose Bakery in Le Marais, and I discovered a new favorite food. The great thing about eating around the world, is that you inadvertently try new things. This popular brunch spot served scrambled eggs over cheese scones with two sides: green salad and radish salad. I've never been a fan of radishes. I was somehow unaware there were any varieties besides the spicy round ones I pick off salads. These looked similar to the radishes I know, but I decided to bite into one anyway. These were a totally different flavor - they had the crunch of the radish I know, but none of the spicy bite. They were like little bursts of crunchy freshness in between bites of egg and scone. I knew they were some kind of radish, but wasn't sure what they were called until I googled them at home.
After brunch that day, we went to the market to gather food for our Easter raclette. When I saw the radishes at the market I knew I could recreate the salad easily. I love when a dish shows off the main ingredient in such a way that you can look at it and know exactly what you're about to eat. So I kept it simple (which seems to be the food trend in Paris), and followed exactly what I had tasted the day before. I hope I can find them someday here in NYC, because I could really enjoy eating them every single day.
French Breakfast Radish Salad
1 bunch of French Breakfast Radishes
1 T Extra Virgin Olive Oil
1-2 tsp Cider Vinegar
Salt (used Pink and Gray salts, but Sea Salt would work too)
1 T fresh Parsley (flat leaf) Chopped
1. Remove tops from radishes, and wash in cold water to rub off the dirt. Slice each lengthwise in half.
2. Bring a pot of water to a boil, and just blanch the radishes (drop in radishes, leave for 2 minutes).
3. Drain and rinse radishes immediately in cold water.4. Transfer radishes to a bowl, and drizzle with Olive Oil, 1-2 tsp cider vinegar, salt and pepper to taste.
5. Toss with fresh parsley and serve in a bowl garnished with sprigs of parsley.