A spicy salad that comes together in a matter of minutes
One of my favorite autumn vegetables, there’s little so tasty as a fresh, heirloom varietal radish out of the ground. Peppery, refreshing, lively, crunchy, cool, and compelling, this is a simple way to turn already great radishes into a spicy salad dish that’s especially delicious. The salad can be completed in a matter of minutes, so it’s great for quick meals and snacks of all sorts.
To start with, swing by the Ann Arbor Farmers Market or Argus Farm Stop to find some of the great local radishes that are still out there. Cut the radishes into reasonably good-sized chunks, say three-quarters of an inch across. Sprinkle lightly with sea salt and let rest for a few minutes. Drain off any liquid. Toss the cut radishes with a bit of good extra virgin olive oil. Then add a few spoonfuls of the terrifically tasty traditional Tunisian Harissa from the Moulins Mahjoub that I used in that soup recipe I wrote up two weeks ago. I’ve written extensively about the Mahjoub’s incredible work elsewhere, but in the moment, I’ll just reference what I wrote in “A Taste of Zingerman’s Food Philosophy” in a different harissa-based recipe for roasted carrots:
The Mahjoubs have been farming the family lands, about 45 minutes west of Tunis, since 1896. … The harissa is an old family recipe handed down from generation to generation. It’s made with three varieties of peppers that they grow, and their own tomatoes—all of which are grown organically and, as per tradition, sun-dried (it makes a big difference), blended with an array of spices and their olive oil pressed from their own organic olives.
You can leave the salad as simple as that if you like. The smooth spiciness of the harissa makes a great foil for the cool crunchiness of the radishes. I also like to add some chopped fresh herbs—flat-leaf Italian parsley, mint, or dill are a few that I like to turn to for this. You can actually use a little of all of them at the same time to increase the complexity and character of the dish. If you’re inclined towards a creamier sort of salad, start the same way, but then mix in some good yogurt.
If you’re on your own and/or on the move, you can eat the salad straight out of the mixing bowl. Or, take two minutes and put it on a plate that you’ve lined with fresh arugula or local leaf lettuce. Grind on a bit of long pepper if you like too!
P.S. Want to send some Les Moulins Mahjoub harissa to Montana? We can make it happen! Pair it with their sun-dried couscous and a copy of “A Taste of Zingerman’s Food Philosophy!”