Wednesday, February 05, 2014

A Side Salad for Winter

Too simple to taste stunning? Too inexpensive and easy to serve at your next elegant dinner party? Think again. Just start by quartering a dozen red radishes (trim first if necessary) and adding to a bowl with 1 cored and diced tart apple (we used Macun but Pink Lady, Honeycrisp and even Granny Smith work just fine) and about 1/4 cup slivered red onions. Quickly - to avoid oxidation - toss with olive oil, salt, red wine vinegar and 1 T. or so of grainy mustard. Proportions are "to taste", not inscribed in stone. Finally, toss one last time with 2 T. honey. Serve cold with rice or bean dishes, pork chops or cheesey entrees.

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