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autumn 2010

It has taken me a long time to appreciate the taste of radishes. Although I've always loved their colour, shape and size - as a child I always found them too spicy to eat. The taste would linger for the remainder of the meal, overstaying its welcome and making everything, even most upsetting - my dessert(!) taste of this "icky hot radish".

However these days if the radishes are extra tiny and young I quite enjoy them - especially if, as in this salad, they are sliced paper thin and coupled with the sweetness of crisp apples and carrot.

  • Apple, Carrot and Radish Salad
  • 2 sweet red apples such a Splendor or Pacific rose, sliced
  • 1 carrot, peeled and thinly sliced
  • 2 to 3 tiny radish, thinly sliced
  • a handful of garden fresh salad greens
  • juice of 1 lemon
  • 1 tablespoon of olive oil
  • pinch of cayenne pepper
  • toasted walnuts, chopped
  • sea salt flakes
  1. Layer the sliced apples, carrot, radish and greens on 2 serving plates. Combine the lemon juice, olive oil and cayenne pepper in a shaker and drizzle over the salad.
  2. Sprinkle with toasted walnuts and flaked sea salt.
  3. Serves 2

Autumn 2010 Front Cover Table of Contents Bron's Thoughts Apples and Pears Apple, Carrot and Radish Salad Swede and Apple Soup with Ginger
Nutella and Pear Pinwheel Scones Devilled Apples and Pork Sausages Walnuts Roasted Tomato and Walnut Soup Desserts of the Earth Sticky Kumara and Date Pudding with Caramel sauce
Kumara and Toasted Coconut Lentils Ilva Beretta Gnocchi alla Romana Budino di Riso Cornish Pasties Thai Red Curried Fish Pasties
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