Summer salads are my jam. When produce is exploding I make some sort of salad for lunch as well as dinner. It could be as simple as a green salad using amazing greens or a big salad full of everything I can think of, to enjoy as a main. This recipe for cucumber radish salad was inspired by one I had at a local restaurant. The flavors were everything I love but the price tag of twelve dollars for a tiny cucumber salad, there were literally four pieces of cucumber, left me not wanting to come back for more. I did the next best thing. I came home and recreated the recipe. Guess what? It is bigger and better than the first one.
Cucumbers, as well as radishes, often get overlooked and are thought of like a filler for another recipe. When actually they are just as fantastic as the star ingredient such as in this recipe. I love both cucumbers and radishes, and always have a stash in the refrigerator to use as a filler and for snacking. This summer has been different as I have been trying to think outside of the produce box by using them beyond sad filler. What I love about this recipe is the crispness of the cucumber and the spiciness of the radishes; both flavors play well together. Crisp and cool like a summer evening.
The disappointing version of this salad that we had at the restaurant, the dressing was a squeeze of lemon juice with olive oil. My dressing goes beyond that as I used my new favorite crush Preserved Lemon Paste. I am so in love with this product and have been using it on everything from dressings to roasted chickens to sauteed vegetables. It is tangy and slightly salty, with a rich creamy lemon taste. I sprinkle in a little Aleppo pepper to add some kick.
Super simple. Super delicious. If you want a light lunch double up the recipe and enjoy it with a warm pita. Or serve alongside grilled fish or chicken, which is the way we have been enjoying all summer.
Recipe: Cucumber Radish Salad
** serves two as a side
1/8 cup red onion thinly sliced
1 medium-sized cucumber, peeled
6 medium-sized radishes, washed
2 tablespoons olive oil
2 teaspoons preserved the lemon paste
1/2 teaspoon Aleppo pepper
kosher salt to taste
Place the thinly sliced red onion into a small bowl with cold water. Set aside.
Peel the cucumber and then using the peeler make ribbons. I place the cucumber over the salad bowl and peel into the bowl, catching any and all juice.
Thinly slice the radishes and add the cucumbers.
Drain the red onion, pat dry with a paper towel and then add to the cucumber mixture.
In a small jar add the olive oil, lemon paste and Aleppo pepper. Cover with a lid and shake well.
Drizzle over the salad and lightly toss.
Season to taste with salt.