Provencial Radish Salad

If you are looking for a surefire early season crop, French Breakfast Radishes are the way to go.  They come fully mature after only a few weeks!  I picked a few early and they were highly spicy, and perhaps you like them that way.  However waiting an additional few weeks to harvest took the bite away and made them just lovely in the salad below.  They made their presence known  but in a demure and understated way.  I will be planting these little beauties again next year for the sheer joy of having instant gratification in my high altitude garden!

1 large French Breakfast Radish, thinly sliced

1/4 of pitted kalamata olives, chopped

1 cup of peeled and diced cucumber

several ribbons of lemon zest

juice of 1/2 a lemon

3 oz goat feta cheese

4 -6 grinds of fresh ground pepper

1/8 teaspoon of pink himilayan salt

1 Tablespoon of olive oil

 

Combine radish, olives, zest, lemon juice and feta cheese in a serving bowl.  Add pepper, salt and drizzle with olive oil.  Toss and serve.

Serves 2 as a side salad.  Can be doubled.

Here are the little lovelies growing in my garden!