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Not sure what to call this. Not quite a sauce, not quite a salad. I guess I’d call it a condiment or topping, which is how this came to life. I had a bunch of Meyer lemons to use up, and was looking for something to top some grilled fish with, and stumbled onto this idea. This won’t really work with other lemons as they are too sour and the rind is usually too thick. Look for Meyers with the thinnest skin, or cut back a little on the amount of lemon you use. Try this on grilled fish or chicken, pan seared scallops, or toss with boiled shrimp. Goes well with broccoli and pasta, too. You will want to use a very sharp knife for this recipe!
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from Culinary Adventures with Camilla
I usually make a potato salad with caramelized leeks and pancetta, but I needed a vegetarian version for this weekend. I had some lacinto kale in my High Ground Organics CSA box, so I decided to add that.
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These radishes are plum sized and colored, but unlike plums can pack a bit of heat. Here, I “quickle” them and use a dressing that helps mitigate the heat. The idea for this comes from taquerias, where there is always cilantro, sour cream and frequently radishes. I cheat, though, and use yogurt instead of sour cream.
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