Shaved Radish, Pomegranate Seeds, Pistachio Nuts, and Mint.
Serves 4
You can always find year-round radishes in your local food store. So, why not make a simple yet delightful salad out of these little gems of goodness. The common radish dates back before Roman times. It is part of the Brassicaceae family. The family contains 372 genera and 4060 accepted spices. With a beautiful red outer color and round, ball-like shape, this edible root vegetable has only 16 calories to half cup with a moderate amount of vitamin C (18 percent of your Daily Value), but still the burst with flavor. The radish normally takes a side role in a dish, just like a garnish, but today let’s give it center stage and show off its talents. Supporting actors in this dish are a little extra virgin olive oil, a squeeze of fresh lime juice, chopped mint, one cup of pomegranate seeds, and to finish the lineup an appearance from crispy pistachio nuts. With few ingredients, this is easy to make, take little time to prepare, and tastes fabulous.
Ingredients:
½ cup pistachio nuts
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lime juice
2 cups radishes, thinly sliced
1 cup pomegranate seeds
1 tablespoon freshly chopped mint
How to make:
Preheat 350◦F. Place the pistachio nuts on a sheet pan and toast in the oven for 6 to 8 minutes, tossing once to brown evenly. Be careful not to burn them. Remove from the oven, allow to cool, and then crush.
Whisk together the oil and lime juice, and add the mint.
Take a large platter or salad bowl toss in the radishes, sprinkle over the pomegranate seeds, season with salt and pepper, if needed. Pour over the dressing and serve.