Radish Salad with Toasted Pumpkin Seeds and
Pumpkin Seed Oil
Serves 2 to 4
This is a very subtle salad and one that benefits from restraint. So
go easy on the dressing, the salt, the pepper, and that one main
specialty ingredient: the pumpkin seed oil. I’d like to tell you that
you can leave it out, but then, really, what do you have: a plate of
shaved radishes? The pumpkin seed oil is what makes this dish
special (see Resources).1 bunch of red radishes (or, if you can find them, black
radishes or icicle radishes; any variety will do), rinsed and
blotted very dry on a kitchen towel
¼ cup cider vinegar
¼ cup canola oil
Kosher salt and freshly ground black pepper
A variety of herbs, finely chopped: any combination of dill,
chives, parsley, savory, chervil (about ⅛ cup)
¼ cup pumpkin seeds, toasted*
Pumpkin seed oil
Microgreens, azuna, or any small green (about 2 cups)Carefully slice the radishes on a mandoline to create an array of