Radishes go best of all with, well, radishes. Throughout history they have been eaten in glorious isolation, usually with nothing more than
In Morocco, they are successfully paired with oranges, the radishes cut into thin slices and the oranges into small segments, which are then tossed with lemon juice and
The Lebanese salatit fijl is properly made from the giant white winter radish and raw diced onion but is nicer, we think, with an English radish like White Icicle mixed with spring onions.
Thinly slice the radishes and cut the spring onions at an angle into pieces about 2 cm / ¾ inch long.
Put the lemon juice and salt in a salad bowl, and stir to dissolve the salt. Then add the garlic clove and stir in the olive oil. Add the radish slices and spring onions and toss to coat.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.