EASTER RADISH SALAD WITH MINT AND HONEY YOGURT DRESSING
Purple and Pink Radish salad that blushes nicely and looks nice and festive on your table. Enjoy it on its own or serve as a great accompaniment to grilled meat or roasted vegetables.
2 ea watermelon radishes, cut into quarters and ¼ inch slices
1 ea purple daikon radish, cut into bite sized pieces
2 tsp sea salt
½ tsp ground fennel seed
¼ cup mint leaves, torn
For the dressing
1 tbsp apple cider vinegar
2 tbsp honey
1 cup whole milk yogurt
1 pinch sea salt
1. Combine watermelon radishes and purple daikon radish pieces in a bowl. Season with salt, and let sit for at least 5 minutes and no more than 10.
2. Meanwhile, whisk vinegar and honey together until fully incorporated. Fold into yogurt with a rubber spatula. Season with a pinch of salt.
3. Transfer salted radishes to another bowl, leaving behind any liquid that may have gathered at the bottom. Season with ground fennel, and toss with yogurt dressing. Finish with torn mint leaves.