TIP OF THE DAY: Radish & Stone Fruit Salad | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Radish & Stone Fruit Salad – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Radish & Stone Fruit Salad

Fruit-and-Radish-Salad-gentyHyers-chefscollectiveFB-230
A salad can be much more than dressed
leafy greens. Photo courtesy Gentyl & Hyers
| Chefs Collaborative.
  Chef’s Collaborative is a nonprofit, national network of member chefs who work to promote clean, sustainable food. They’ve created a cookbook of recipes that are imaginative and refreshing, yet can be enjoyed every day. Sign up for the newsletter on the website for additional ideas.

The unconventional “salad” recipe below strays from the well-worn path of green vegetables.

There’s nothing leafy, instead presenting a mélange of peppery radishes, tangy feta cheese, sweet peaches and earthy almonds. You can substitute mangoes or strawberries when peaches are not in season.

The recipe is the creation of member chef Michael Schwartz of Michael’s Genuine Food & Drink in Miami. You can serve it as a separate salad course or as a side dish. Prep time is 20 minutes.

 
RECIPE: RADISH & FETA SALAD WITH STONE FRUIT SALAD

Ingredients For 6 Servings

  • 1/2 small red onion
  • 3 to 4 radishes
  • 2 pounds fresh peaches, strawberries, or mangoes, peeled or stemmed as needed) and cut into 1/4-inch slices or wedges
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons champagne vinegar or other mild vinegar like white balsamic
  • Kosher salt and freshly ground black pepper
  • 1/2 cup fresh basil leaves, torn
  • 1 cup mild feta cheese, crumbled
  • 1/4 cup sliced almonds, lightly toasted
  •  

    PREPARATION

    1. CUT the onions into thinly slices, using a mandoline or a very sharp knife. You should end up with about 1/4 cup.

    2. FILL a small bowl with cold water and a few ice cubes and soak the onions for 5 minutes. This mellows the sharp bite typical of raw onions and makes them crisp. Drain the onions and pat dry with paper towels. Thinly slice the radishes.

    3. COMBINE the oil and vinegar in a bowl with some salt and black pepper and whisk to combine. Add the peaches, onions, radishes, and basil, tossing gently to evenly coat the ingredients. Season to taste with additional salt and pepper if desired.

    4. DIVIDE the salad equally among six plates and top with the crumbled feta and toasted almonds.

      The-Chefs-Collaborative-Cookbook-230
    Chefs Collaborative Cookbook: Local, Sustainable, Delicious: Recipes from America’s Great Chefs. The cookbook is a cornucopia of recipes with bright, fresh flavors. Photo courtesy Taunton Press.
     

    GET THE COOKBOOK

    We rarely thumb through a cookbook and want to make everything. Get this one as a gift for yourself or anyone who likes imaginative seasonal cuisine.

    You can purchase it on Amazon.com.

      




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