Perhaps it’s because of the long, cold winters, but the Russians (and some of the countries on her ‘Eastern Front’) suffer from short growing seasons. They do grow a lot of root vegetables which apparently can survive the cold underground which may be why so many potato recipes originate from this area.
Many recipes also come to us using sour cream as a sauce thickener and extender as well as a flavor enhancer. This recipe blends a root vegetable loved in the West primarily in salads for its crunch and bite. Different kinds of radishes are grown and used in all parts of the world – horseradish, for example is used on both sides of the Atlantic and its Japanese cousin, Wasabi, is well known on both sides of the Pacific. However the radishes we use in salads have just a little bite – whether the familiar red or less familiar white .
So try this quick and easy one….BTW, it will make a great side to the Beer BBQ Chicken recipe I gave you Tuesday!
Russian Radish & Sour Cream Salad
- 1 bunch radishes, leaves removed and well scrubbed (skins left on) thinly sliced
- 3 scallions, thinly sliced (white and green)
- 8 oz. sour cream or plain Greek-style yogurt
- 1/2 tsp. salt
- 1/8 tsp. white pepper (unless you don’t mind seeing black specks)
- 1/2 red onion, thinly sliced (optional)
- dill weed (optional)
Combine all ingredients (except dill weed, if using) and toss together lightly until radishes and scallions are lightly coated with sour cream. Adjust seasoning if necessary.
Serve on bed of lettuce and sprinkle lightly with dill weed or a few grinds of pepper if desired.