What food do you take travelling? Airport and roadside offerings are universally dire, as far as I can tell, so we usually try to think ahead and pack food to sustain our family on travel days.
Today was a travel day. We’ve been in California, visiting my family (including my 98-year-old grandfather), soaking up sunshine. We headed home tonight on a late flight with three sleepy children, a suitcase full of new crop walnuts, and this salad.
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Emmy Cooks is Foodista’s Food Blog of the Day today! What a nice compliment. If you’ve made your way here from there, welcome. We’re glad to have you. Grab a fork and come dig in!
I’ve had a bok choy and radish slaw rattling around in my brain ever since I saw this recipe on another beautiful Northwest blog (did you check out yesterday’s?), The Plum Palate. I had in mind a radish slaw that gave me the first hope that I could ever love radishes, and I envisioned the pungent flavors of raw bok choy and spicy radishes tamed with a bit of sweetness and the acid bite of vinegar. Do you do that too, imagine how things should taste and then tweak until you get them there? I was happy with how this turned out, and even happier after the flavors had the chance to blend for an hour or so. Continue reading
There are no new recipes under the sun, or something like that. I love the flavor combination featured in this salad enough that I’ve featured a similar recipe before. But this variation is even simpler because instead of making that creamy oil-free dressing (which is, by the way, well worth making), you just squeeze a lime into the salad with a pinch of salt for clean, bright, summertime flavor.
This recipe is also worth revisiting at this time of year because it’s a great way to use up any odds and ends from your CSA or exuberant vegetable shopping. Do you have a clean-out-the-fridge day of the week? It’s Saturday around here, both because there’s time to cook and because I need to make room for the next CSA box in the fridge. Continue reading
I love to cook. The rhythm of chopping, the aroma dancing up from the pan, the colors and flavors and textures of food transformed by heat and human ingenuity.
I also love to not cook. The ease of a salad fresh from the garden, a handful-of-this-handful-of-that pesto, a plum I pick from the tree and eat outside.
This flavorful recipe is not-cooking cooking. It takes less than 5 minutes (including the pesto) and can be lunch or a snack for one, or you can make a platter of these pretty little toasts to serve at your garden party. Invite me!
You do need a nice hearty bread, thinly sliced and toasted (you could rub it with olive oil first, sure, but I didn’t). The pesto recipe is mostly parsley, so heap it on there. Top with lots of thinly-sliced radishes for crunch and zing, and anoint your toast generously with flaky salt.
If you’re in more of a cooking kind of mood today, allow me instead suggest these “green tartine” radish top toasts. Can’t decide? You could always make both together for a top-to-tail radish tasting.
Today is one of those nice days where a lot of people I love are together under one roof. My in-laws are visiting, and my brother and his wife are passing through town with our favorite nephew (also, yes, only nephew). I got to putter around in the garden for a while, sneaking up on weeds and picking ingredients for this salad while my mother-in-law, who is an amazing cook, made the rest of the meal.
I know I once said I couldn’t tolerate a one-color meal, but it turns out that maybe I can if the color is springtime green. I wish that I had taken a picture of it all together, but you will just have to imagine how lovely the table looked with this salad alongside a bright green pea-and-basil soup and followed by an equally brilliant avocado mousse. So green!
The top left picture below is the creamy cilantro and sweet corn dressing that I used for the salad. It’s just corn, cilantro, lime, and salt, but it has such a creamy texture and bright, sweet flavor that I’m already thinking about how else I’m going to use it this summer. Suggestions, as always, are warmly welcomed–you guys have such good ideas, thank you for sharing them!
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