Radish Salad with Yogurt Dressing
This dish is one of my favorites because of its simplicity, its freshness, and its unmistakable flavor. Before living in Switzerland, I didn’t eat many radishes; in Spain they’re not as common as they are here, so I’m not exactly an expert on these fun little vegetables, which I’ve only just gotten to know.
The truth is that since they’re everywhere, I usually buy them to add to salads or as a side dish for meat and fish. In this salad, I wanted to give them center stage, so that with very few ingredients and little time (just enough to slice the radishes thinly without them flying up to the kitchen ceiling in the process), you get a very healthy and tasty starter.
I almost forgot—but by now you’ve probably guessed… perfect for hot days!
Ingredients for 2 people
15 radishes
3 tablespoons unsweetened plain yogurt
1 tablespoon olive oil (I used extra virgin)
1 tablespoon raisins
1/2 tablespoon sugar
1 teaspoon dill (I used dried)
1/2 lemon
Salt and pepper
Preparation
Wash and slice the radishes very thinly. Let them drain until completely dry.
Squeeze the half lemon and mix the juice with the yogurt, olive oil, sugar, and dill. Stir until well combined.
Add the raisins and season with salt and pepper to taste.
Place the radishes in a salad bowl and drizzle them with the yogurt and raisin dressing.
Sprinkle a little more dill on top for garnish (optional).
Notes
You can also use this dressing for boiled potato salads, or add pieces of potato to this salad.
Ideal as a side dish for meat or fish during the summer.
