I offer a pure and simple side alternative to a green salad alongside
grilled foods this summer. Garden ingredients with a bite mellow out under the
influence of olive oil and a quick sauté.
On their own, radishes can be cooked until they almost brown and will remind you of small
red new potatoes, with a little extra spin. Root around in your
vegetable draw to see what else you can mix in or serve the radishes
alone.
Scallions add a sweet onion flavor when sautéed. The small hearts of
endives were added to the pan last since they only needed a quick bronzing. Pick small vegetables and cut
them into halves and fourths so they retain as much of their
crudité look as possible.
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Proportions for
Apple-Radish-Potato Kale Salad
Serves 2
2/3 cup sautéed radish halves and quarters
2 small potatoes, sliced, cooked
1 apple, sliced (peeled or unpeeled)
8-10 cups chopped raw kale, torn in bite-sized pieces
3 tablespoon olive oil
1 tablespoon apple cider vinegar
2 teaspoon maple syrup or honey
salt and pepper
optional: 2 tablespoons raisins or other small, dried fruit
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