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Joined by our passion for meat, beer, cards and meat, we created a compitition bbq team to partake in just that.

Tuesday, May 24, 2011

Cucumber Radish Salad

This recipe is for Cucumber Radish Salad. Not my original recipe but since there are numerous sources available - let's get on with the recipe!

First let me start by saying, I realize the motto for Meat, Inc. is "You don't make friends with salad!" Please send all the nasty e-mails to someone else. You can clearly see that I have bacon wrapped corn and bacon wrapped chicken leg plated with the salad. I might not have even eaten the salad! Alright I did - and it was pretty good! (Don't tell anyone!)

The recipe for this salad is really simple and it takes just a few minutes to prep.

8 cups arugula or baby arugula
2 cucumbers
6-7 medium sized radishes
3 scallions
1/4 cup fresh dill
4 tablespoons sour cream
1/2 teaspoon season salt

Cut the cucumber lengthwise and then cut into 1/4" pieces.

Dice the scallions - white and green parts.

Quarter the radishes. If you have an extra large radish, cut again.

Finely chop the fresh dill.

If you are using large arugula, coarsely chop. If using baby arugula, the size is fine. Baby arugula is a little less spicy but also more readily available.

Mix all the ingredients into a bowl with the sour cream and the season salt and toss. Serve immediately.

The recipe is so simple, you wouldn't think the flavors would be that complex but the spice of the arugula mixed with the slight heat from the scallions, and the bite of the radish really combine will. The dill and the sour cream cool the salad down and create just enough dressing to make it really easy to eat.

Let's eat!

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