One of the best sights at the farmers market in the early morning is the radishes on the vegetable stands. On dark mornings, they glow brilliantly and it's pretty hard not to buy a few bunches. This Sunday just passed, I picked some up from one of my favourite vegetable stalls Peninsula Organics(their stuff is so good! I bought silver beet from them a few weeks back and it looked like it had just been picked after a week in my fridge!). The radishes were so good in this salad along with a few sweet carrots, salty capers and dill!
Radish, carrot and dill salad
4 carrots, peeled
1 bunch of radishes, washed and trimmed
2 tbs chopped dill
2 tbs extra virgin olive oil
Juice of 1 lemon
Salt
1 tbs of capers packed in salt, rinsed
Using a mandolin, finely slice the carrots and radishes. Lay them in a bowl, add the dill and capers. Pour the olive oil over, add the lemon juice and salt, then toss gently. Serve straight away.
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