Radishes are an early spring delight, full of sweetness and picante flavors that easily absorb pickling liquids and vinaigrettes. Thanks to local farmers like Daniel Haney at Shenandoah Seasonal Farms, a wide variety of pesticide-free and organic radishes are available through early spring and mid-summer. For fuller flavor, pickle the carrots and radishes and finish with a vinaigrette.
Ingredients: Black Radish, Watermelon Radish, Heirloom Baby Carrots; Berries of your Choice (we chose Blackberries); Basil, Mint, Watercress; Blood Orange; Micro Cress, Edible Flowers (optional)
Thinly slice or mandolin Black Radish, Watermelon Radish, and Heirloom Baby Carrots. Clean berries; remove rind and segment an orange, and separate leaves from stems of Mint, Watercress and Basil and set aside.
Ingredients for Pickling Liquid: 1 Cup Rice wine Vinegar, 1 Cup water, 2 Tbs Honey or sugar, 2 tsp salt.
Place all ingredients in saucepan and simmer. Once salt has dissolved, remove from heat and cool before adding carrots and radish to the liquid. Allow them to absorb for at least an hour, or until desired flavor is obtained.
Vinaigrette: 1 stalk of rhubarb with veins removed, 10 large mint leaves, juice of 1 lemon, 1 shallot, 1 clove garlic, 2 Tbs Dijon mustard, 2 Tbs honey, 1/2 cup rice wine vinegar or champagne vinegar, pinch of salt, 1 cup olive oil.
In a blender, add all ingredients aside from oil, blend together well. Then slowly stream in oil and allow vinaigrette to emulsify.
Place your thinly sliced radish on the base of the plate. Place your thinly sliced carrot, followed by the blood orange segments and berries. Drizzle your vinaigrette over vegetables to dress them. Then place basil, mint, and watercress leaves on your plate and finish with edible flowers.
Visit: Vino Bistro, 1605 Village Market Blvd SE #100, Leesburg, VA 20175
