Remember Good Ol’ Raisins and Peanuts? The classic trail food. There’s something very satisfying about the crunchy-chewy combo of nuts and raisins. Delia was keeping a bowlful of almonds, walnuts, and raisins around as snack food, and I had a few watermelon radishes out, waiting for inspiration, when it dawned on me that these would actually be great together, bound by a simple vinaigrette. A lightning-fast salad that is as fun to eat as it is beautiful to look at. A real energy boost as well.
- watermelon radish, cut into one-inch batons, or whatever size turns you on
- handful of raisins, currants, and/or dried elderberries (I love these — they’re like intense little blueberries)
- nuts toasted in a dry cast iron pan. I used whole roasted almonds, walnut pieces, and pecan halves
- simple vinaigrette of good olive oil, fruity vinegar (like blood orange, pickled ginger, lemongrass, pear, or something similar)
Combine and enjoy!
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Sounds delicious. The fruity vinegar makes it even more special.
Thanks Alice — hey, is there a way to get your newest blog posts automatically? I don't see any way on your site, which is too bad, because I'd like to be alerted! Twitter? For those who don't know Cotto e Crudo, you should: check out Alice's marvelous ideas at http://www.cottoecrudo.com/en/
Thanks Eric! I'm reading this only now… There's the rss feed on my homepage and yes, you can follow cottoecrudo on Twitter.
Have you mentioned rice flavoring/infusion? Show me the way-ay, as Frampton implored, if so.
Wa, you want to flavor rice? Je ne comprend pas la question, as Rufus might say.
What a fantastic colour explosion! I love the radish touch but I haven't tasted this particular one as yet. Is the taste the same as the regular red radish? I also like your idea of dried elderberries – they're ripe for the picking this time in Sweden and I am really curious to try drying them. I have made elderberry cordial before but the taste was rather blah. The elder flowers however are such a delight to make cordials and fritters.
Looks gorgeous. Unfortunately we don't' have that watermelon radish. They have such vibrant and great color. Love the explosions of flavor.
Rowi, thanks. Taste is similar but texture is different; watermelon radish is a bit toothier (this is a good thing). Dried elderberries are great, give them a try. Also love elderberry flower tea — it's wonderful stuff. Fritters — wow, must try!
Divina, with all that tropical color of food in Manila, you can probably come up with an even better breakaway version!
Hello
This looks very nice and I like that idea you have given.I will sure try this.Thank you very much for sharing this recipe with us.You have done a good job and keep up the good work.
This looks great! I grew watermelon radishes for the first time last summer and loved them — 55 days to a medium beet-size of about 4 inches across. They do get hot and woody if you don't keep the water supply pretty steady, but are easy to grow as regular radishes and are absolutely spectacular. A slightly sweet vinegar, like the rice wine vinegar mellows the flavor — takes the a little heat out.
Cool, thanks for the tip, ves.
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same here