I know most people are going to eat their strawberries right out of the pint, without much fanfare. I personally love them warm off the vine! It’s a short season for strawberries in the CSA Share, but everyone looks forward to it. I urge you to save just a handful for this salad, the sweetness of the strawberries and pickled radishes is an unlikely combination that should not be missed! Start by whipping up a batch of pickled radishes, when you separate the leaves from the radishes save them for a nice, peppery addition to salads.
Julienne the radishes, then heat the vinegar, a pinch of salt, and sugar together on the stove. If you have it, the red wine vinegar adds a unique flavor. If you don’t have red wine vinegar you can sub rice wine vinegar or plain white vinegar, but the red wine vinegar will have more dimension in my opinion. When the sugar is dissolved pour over the radishes.Let radishes sit for about 30 minutes before serving, stir occasionally. Pickled radishes will keep several weeks in the refrigerator, keep radishes submerged in the pickling liquid.
While the radishes are pickling, mix up a quick batch of vinaigrette. Combine scallion, olive oil, lemon, dijon, salt + pepper in jar and shake to combine. Prep the lettuce, slice a few strawberries, and grab a handful of sliced almonds. Layer the salad together and serve.
Strawberry and Pickled Radish Salad
1 head any lettuce, like bibb, romaine, or green leaf
Large handful of strawberries, sliced
1/4 cup pickled radishes (recipe below)
4 oz feta cheese, diced
1/4 cup sliced almonds
Lemon Scallion Vinaigrette
1/3 cup olive oil
juice from half a lemon
1 tsp dijon mustard
1 tablespoon minced scallion
salt + pepper to taste
Pickle radishes. While radishes are sitting, wash lettuce and tear into bite-size pieces. Combine vinaigrette ingredients in a jar with a tight-fitting lid and shake to combine.
Place lettuce in a large bowl. Toss with dressing, then top with radishes, strawberries, cheese, and almonds. Serve right away.
1 bunch red or French Breakfast Radishes
1/2 cup red wine vinegar
1/4 cup sugar
pinch of salt
Julienne radishes. Remove tops and bottoms after scrubbing clean. Cut into matchsticks.
Heat vinegar, sugar, and salt over medium heat until sugar is dissolved. Pour over radishes, let sit 30 minutes before serving. Store in a clean jar in the refrigerator, pickles should last several weeks.
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