Wednesday, April 24, 2013

MOROCCAN-STYLE RADISH SALAD




I have a new batch of Preserved Lemons that just reached tangy, salty perfection, and I'm still having fun trying new recipes using them. The latest is below. You can substitute a tablespoon of plain lemon zest if you don't want to bother preserving the lemons or waiting for them to cure.

MOROCCAN RADISH SALAD 
Traditional Moroccan-style salads are dense and crunchy and don’t contain leafy greens. Several are often served together in small portions as a first course.

2 cups radishes, trimmed and thinly sliced
2 cups peeled and diced cucumber (use a seedless variety like English or tiny cocktail cucumbers or remove the seedy center)
3 tbsp peeled and chopped shallot (one segment or about 1 oz)
2 tbsp chopped fresh mint leaves

1 tbsp thinly sliced Preserved Lemon Peel (recipe here) or grated zest
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 tbsp apple cider vinegar
1 teaspoon coarse salt
Sugar substitute to equal 1 tbsp sugar, more to taste
Freshly ground black pepper


In a large bowl, mix radishes, cucumber, shallot, mint, lemon peel or zest, and olive oil. Toss to coat. Add lemon juice, vinegar, salt, and sweetener, tossing after each addition. Grind black pepper over salad and toss again. Serve at once.

Makes 4 servings.
Cal 79, fat 62g, Pro 0.7g, Fiber 1.2g, Carb 3.9g, Net carb 2.7g


Pin it > http://www.pinterest.com/pin/105764291223882147/

Nourished on Amazon > http://tinyurl.com/mq42koa

Carb Wars; Sugar is the New Fat on Amazon > http://tinyurl.com/q95ga7

(C) 2013, Judy Barnes Baker, www.carbwars.blogspot.com 


6 comments:

Amy Gladwell said...

Radish salad = healthy and delicious. Definitely going to give this bad boy a try :)

Leon Hardy said...

Carb wars. I am having a daily battle with those vicious little things lol. I need to eat more salad to stick on target.

Emma Langdon said...

I guess my comment didn't go through!

I'm making this for a potluck picnic and have a few questions.

1. I made the lemons already. do you recommend zesting or slicing for best flavor?

2. what kind of radishes should I use? red like the photo (I hear they can be spicey) or white, or daikon? Sliced into thin circles?

3. I want to keep the dressing separate from the cukes and radishes until serving. Should I throw the salt, pepper, mint, and olive oil/lemon juice into a second container, or is there anything else that should be kept separate/with the veggies?

Thanks so much! I look forward to having this in 2 weeks!!

Judy Barnes Baker said...

Hi Emma. Glad the comment got through this time. I like your idea of keeping the dressing separate so the veggies stay crisp. I think your way sounds perfect!

Emma Langdon said...

Thanks much! What kind of radishes do you normally use?

Judy Barnes Baker said...

Emma, I didn't answer your other questions: I used regular round radishes, but any kind should be fine.

I just pull out the inside of the lemon with my fingers and slice the rind in thin strips with a knife. I think the rind would be too soft to use a zester or a grater.

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