Wednesday, May 13, 2009
First, thank you to everyone that commiserated with me over the less than stellar birthday dinner. It however, did not ruin my birthday (after all I had a couple drinks on what ended up being an empty stomach… how bad can a girl feel after that?).
I saw some radishes at the market the other day and they just looked so pretty and that is where this was born. It is really fresh and despite the mayo really light.
5-6 large radishes
1 medium yellow squash
½ small jicama
½ green pepper
½ c Lettuce mix chopped
2 tbs mayo
Juice of ½ large lemon
Chop first 4 ingredients finely. ( I will note, what would have been really good in this were some spicy micro greens that friends of ours sell at the farmers market, that said, I just used a nice lettuce mix that had beet greens and such in there. ) I chopped the lettuce very “loosely” you could forgo the chopping, it really is up to you.
Here is another note. The night I made this salad we were also having fennel for dinner. I chopped some of the fennel green and put it in the salad. I put in about 2 chopped tablespoons. I don’t know that it made a difference. Next time I would try more. I also think dill or as my husband suggested fresh mint would be outstanding.
Finally toss with mayo and lemon and salt and pepper. If you feel particularly inspired grate some fresh lemon peel on it, one or two stokes should do.