I came back from a backpacking trip with three inspiring girlfriends this weekend (stay tuned for a future post about plants, dogs and hilarious conversation in the lower Bitterroot) to find my arugula had bolted. In May? That is just ridiculous. The leaves are still tender and delicious but I have about a week max to eat a million salads before it will be bitter and not delicious. And, my radishes are ready to eat. They are so adorable.
I think I’ll try the below recipe from Food and Wine. The original recipe served twelve, and I found this great online recipe conversion calculator…it was a bit much on a Monday morning to figure out 1/3 of 1/2 cup.
So this serves four and would be great on a bed of arugula:
2 tablespoons + 2 teaspoons olive oil
2 tablespoons + 2 teaspoons lemon juice
1 bunch scallions
1 pound radish
2 tablespoons cilantro
In a bowl, whisk the lemon juice and olive oil. Season with salt and pepper. In another bowl, combine the avocados and scallions with half of the dressing and toss. Arrange the avocados around a large platter or shallow bowl. Add the radishes to the remaining dressing and toss. Mound in the center of the platter. Sprinkle the cilantro over the salad and serve.