Summer radish salad with smoked salmon
Who would not like to bite into a radish grown in their own garden?
I'm lucky enough to have my own kitchen garden. This provides me with fresh ingredients, of which I certainly know where they come from or how they were processed, so that BIO is really BIO!
Experiments with own garden recipes for me means pure, culinary garden enjoyment!
I can not tell you how much joy my garden gives me. The first thing I harvested this year except for my garden herbs was radishes and strawberries. I've tried a lot of garden recipes and learned a lot about fruit and vegetables. Actually, I still learn, because I'm a meticulous detailist and always want to know everything - you never learn.
In today's recipe, everything revolves around radishes.
The radishes from your own garden usually end up in the salad, just like today - but also a radish butter, a radish smoothie (click), a radish-leaf pesto or a radish soup are true delights - I can tell you that let's say.
I am particularly pleased that everything can be processed on radishes - from the tuber, the leaves to the germinating Radisheschensamen. Oh how nice - so nothing grows around and everything can be used. There were countless experiments needed, but I think it also very delicious food emerged.
The small, tasty, red tubers have it all - and they just taste wonderful!
In addition, they are very healthy - they contain a lot of vitamin C, iron and magnesium. The mustard oils contained have an antibacterial effect and they even strengthen the immune system - with this knowledge they simply taste twice as good.
Oh well, there's nothing better than growing fruits, vegetables, herbs and flowers in your own garden, harvesting them and, of course, nibbling or boiling them. There are so many experiments for cooking and a lot of creative potential.
But now to our recipe, otherwise I will lose myself again in my Philosophierereien.
Incidentally, radishes and radishes are both part of the family of the cross flower family and harmonize very well with each other in this low-fat and vitamin-rich salad.
Radish, radish and cucumber wash properly.Peel the radish and cut into radish curls with a vegetable spiral cutter.
Salt the radish (I use my herb salt) and let it steep for 15 minutes.Slice the cucumber with a vegetable slicer. Also salt and let water draw for 15 minutes.In the case of radishes, the greens (from which you can later make radish pesto or a smoothie) and remove the tail, also divide the wheels into slices
- you can, but you do not have to let the radishes water.
Wash lettuce leaves and lollo rosso leaves and dab them dry - put aside.
Peel onion, finely chop and brew with hot water - so that the onion is not too sharp and intense to match the radishes and radishesThis weakens the essential oils of the onion. Let it rest for 5-7 minutes.
(Shell can be rubbed off and mixed into the dressing)
Finely chop all herbs.
I just put it in my nutribullet. Mix together with lemon juice, oil, sugar, honey, salt and pepper (shredded), taste and taste.
Drain radish, cucumber, onion and radish.
Finely chop the smoked salmon, in corners or stripes, as you prefer.
(Vegans just skip this point)Cut lettuce leaves into small pieces.Mix together with cucumber, radish, onion, salmon and the dressing
(who wants to can mix in the radish)
Spread the Lollo Rosso leaves on a plate. I put the radish curls on it and then distributed the salad.Decorate with dill and leaves of the lemon balm and lightly sprinkle honey with the tops.
Tada, ready is our fresh, delicious radish salad.
Let me know how you liked it.
And if you also have a good recipe for radishes or a summer salad, then I would be very happy!