Turp Salatsi (Radish Salad) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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 Ingredients:
1 bunch radish, stems removed and wash thoroughly |
1/4 cup scallions, sliced (not original to recipe) or 1 -2 tablespoon fresh chives (not original to recipe) |
1 tablespoon fresh lemon juice |
1/2 teaspoon sumac, approximately |
salt, sparingly (read *tip below in the directions) |
fresh curly-leaf parsley, chopped (fresh only!) |
lemon zest |
3 lemon slices |
Directions:
1. *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.
2. Cut the radishes into thin slices.
3. Arrange the radishes and onions or chives on a pretty plate.
4. Sprinkle the lemon juice, sumac and salt all over the radishes.
5. Cover and refrigerate for 1 hour.
6. When ready to serve, garnish with the parsley. lemon zest and lemon slices.
7. Can be served chilled or at room temperature.
8. Good with kebabs, bean dishes, grilled chicken, etc.
9. Yield is estimated.
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