Fall Radish Salad with Walnuts, Sesame & Mint

Name: Fall Radish Salad with Walnuts, Sesame & Mint
Yield: Serves 4–6
Ingredients: 1 cup or so walnut halves, toasted and lightly crushed; 4–8 medium-to-large assorted fall radishes, such as watermelon, green luobo, and Spanish black; ½ cup buttery extra-virgin olive oil; ½ cup toasted sesame seeds, plus more for garnish; 4–8 medium-to-large assorted fall radishes, such as watermelon, green luobo, and Spanish black; 4–8 medium-to-large assorted fall radishes, such as watermelon, green luobo, and Spanish black; 4–8 medium-to-large assorted fall radishes, such as watermelon, green luobo, and Spanish black; Maldon salt and freshly ground black pepper; Juice of 1 large lemon; Handful of fresh mint leaves; Maldon salt and freshly ground black pepper; Runny honey, for drizzling; Handful of fresh flat-leaf parsley leaves

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

As fall commences, the chilly evening air does magical things to root vegetables like radishes. Their tops begin to weaken and their energy shifts to their roots to form sugar, which they use for survival. Their usual spicy flavor begins to mellow, developing a fruit-like sweetness, and they take on a nice crunch.

Ingredients

4–8 medium-to-large assorted fall radishes, such as watermelon, green luobo, and Spanish black
1 cup or so walnut halves, toasted and lig

Method

Using a vegetable peeler, remove any blemishes or tough skin from the radishes. Using a mandoline or a sharp knife, cut the radishes into slices about the thickness of a quarter. Cut the slices into half-moons or whatever shape is bite-size and would be pleasantly received.

In a bowl, combine the radishes, walnuts, sesame seeds, oil, and lemon juice, season liberally with salt, and toss