Recipe from How to Cook Everything.
Simple Radish or Jicama Salad
Makes: 4 servings
Time: 15 to 30 minutes
Radishes are usually eaten out of hand from a crudité or relish assortment and sometimes tossed into green salads. But they make a nifty crisp, picklelike salad on their own. The combination of lime and lemon juice here mimics the juice of sour orange, which is often used in Mexico but is tough to find in the United States.
About 16 radishes, sliced, 1 medium daikon, peeled and chopped, or 1 small to medium jícama, peeled and chopped
1 small white onion, chopped
1 tablespoon salt
1 /4teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lime juice, or to taste
2 teaspoons freshly squeezed lemon juice (optional)
2 tablespoons chopped fresh parsley or cilantro leaves
1. If time allows, toss the radishes or jícama and onion with the salt in a strainer and let sit for 15 minutes; rinse and drain.
2. Toss the radishes and onion with the salt, pepper, citrus juices, and parsley. Taste, adjust the seasoning, and serve immediately or refrigerate for up to an hour.
Chinese celery with pressed tofu and homemade spice oil might take a little extra shopping, but trust me, it’s well worth the trip.