I know, I know, it's been like... for ever and ever, since I last posted a recipe. Not because I didn't want to. It's just how life goes sometimes, little set back that's all. But let me just say that it feels sooo good to be here, in my kitchen, creating a new recipe, taking my pictures and sharing it with you my favorite Mouth Teaser readers.
With this recipe, I feel like, deep down, I'm sadly holding on to the last summer days. The sweetness of the dressing makes the radishes a lot milder and sweeter than what you might think. Great salad with fish, chicken, pork, scrambled tofu or seared tempeh.
Salad
2 Belgium endives, chop crosswise
6-8 Baby Bellas, sliced
6-8 Radishes, sliced
6-8 Cherry tomatoes, cut in half lengthwise
1/2 cup toasted pumpkin seeds or other seeds or nuts of your choice (almonds would also work quite well)
1 Handful of mix fresh herbs of your choice, I used a mix of fresh parsley, thyme and oregano (careful with the oregano or it will take over)
Celtic Salt
Dressing
2 tblsp fresh lime juice
1 small jalapeno, seeded and coarsely chopped
1 ½ tsp honey or agave syrup
¼ tsp cumin
¼ cup canola oil
Celtic salt (or sea salt) and freshly ground pepper
1 small jalapeno, seeded and coarsely chopped
1 ½ tsp honey or agave syrup
¼ tsp cumin
¼ cup canola oil
Celtic salt (or sea salt) and freshly ground pepper
Mix all salad ingredients in a large bowl. Toss dressing in salad just before serving.
