radish and cilantro salsa

This is a good recipe to keep on hand all year long; radishes never really go out of season. The recipe is ever so slightly adapted from one we found in Sarah Britton’s Naturally Nourished Cookbook: Healthy, Delicious Meals Made with Everyday Ingredients, she likes to serve it on everything from quinoa to bean salad. Be likewise inspired to spoon it over your dinnertime creations, whatever form they take. A summertime riff, with mint and minced cucumber, cool herbs to balance hot days, might also be welcome in the months to come.

Directions

Finely dice the radishes. Cut the top and tail off of each radish, and slice it in half lengthwise. Slice the halves into half moons, then chop them into matchsticks. Dice the matchsticks. (It’s a lot of chopping, but it makes such a fine, spoonable texture, it’s worth it).
Mince the shallots and cilantro. Remove the seeds from the pepper and dice finely.
Toss the radishes, shallot, cilantro, and pepper.
In another small bowl or cup, combine the fresh squeezed lime juice, olive oil, maple syrup, and a couple pinches of sea salt. Whisk to combine.
Pour the dressing over the minced radishes, and toss to combine.
Serve over black beans, or cooked grains, or white fish, to add a spicy, crunchy flourish to a warm meal. Or simply scoop it up with chips or lettuce leaves. That’s good, too.
Crunch, crunch, crunch.

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