Now, not just everyone loves radishes. But we do, so I thought I would try this salad that I found on the Genius Kitchen site. And I am so glad I did. I tweaked the amounts a little, but didn’t add or delete a single ingredient. And oh what a refreshing change from the typical salad I serve. No lettuce, no fancy dressing; just a perfect blend of vinegar, oil, herbs, and spices. And easy to build? Absolutely.

According to Wikipedia, “The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the Brassicaceae  family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable.”

Dr. Mercola on the Food Facts website states that “Radishes are a favorite vegetable all over the planet. They contain significant amounts of vitamin C and several other vitamins and minerals, and a few not-so-familiar phytochemicals such as indoles, which detoxify, and the powerful antioxidant flavonoids zeaxanthin, lutein, and beta carotene.

Radishes also contain an important isothiocyanate antioxidant compound called sulforaphane, a proven cancer fighter. They remove bilirubin from the liver, preventing jaundice, and perform other healthful tasks like purifying kidney and urinary systems, regulating blood pressure, relieving congestion, and preventing respiratory problems such as asthma or bronchitis.”

So the next time you need a crunchy addition to your menu (and when don’t we need as much crunch as we can get), give this healthy, easy to prepare, economical, and delicious salad a try. We love it and hope you will too.

• 1 T. white wine vinegar 
• 1 T. vegetable oil
• 1 tsp. caraway seed
• 2 tsp. chopped fresh oregano 
• 1 garlic clove, minced
• ¼ tsp. sugar 
• ¼ tsp. kosher salt 
• freshly ground black pepper 
• 2 bunches radishes, trimmed and thinly sliced

In a salad bowl, whisk together the vinegar, oil, caraway seed, oregano, garlic, sugar, salt, and pepper. Toss in the radishes. Adjust seasoning. Cover and refrigerate for at least 1 hour before serving.