Turp Salatsi (Radish Salad) Recipe #370027
I have been intrigued by Turkish cuisine for going on a good four years now-no, actually longer. Here's a delightful summer salad and very quick to make, too! Use organic garden fresh radishes if possible and even better a variety (of). Don't use old, yucky supermarket radishes. From turkishcookbook.com
by Cookgirl
10 min | 10 min prep
SERVES 4 -6
- 1 bunch radish, stems removed and wash thoroughly
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sumac, approximately
- salt, sparingly (read *Tip below in the directions)
Garnish
- fresh curly-leaf parsley, chopped (fresh only!)
- lemon zest
- 3 lemon slices
- *Tip: the sharpness/saltiness of the sumac and lemon juice mean you won't need to use very much salt (or any). Taste first then decide if the salt is necessary.
- Cut the radishes into thin slices.
- Arrange on a pretty plate.
- Sprinkle the lemon juice, sumac and salt all over the radishes.
- Cover and refrigerate for 1 hour.
- When ready to serve, garnish with the parsley. lemon zest and lemon slices.
- Can be served chilled or at room temperature.
- Good with kebabs, bean dishes, grilled chicken, etc.
- Yield is estimated.
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5 stars