There’s sesame in three ways in this lovely salad!
After the holidays are over, all I want to eat is salads and light meals. My body has long since told me to behave, and I certainly listen as I turn the page on the calendar. While we try to keep things fairly healthy even during this time of year, there are many treats to be found and once-a-year indulgences, but the fridge is cleared out and we are more than satisfied and ready to keep things a bit more reasonable.
Look for color!
The co-ops and winter CSAs have an abundance of winter radishes right now in beautiful colors: pink, black (really spicy), purple, red. In the grey and white of a northern winter, the color is important to help lift the mood. Additionally, the more color in a vegetable, the higher the mineral content.
Sesame, sesame, and more sesame
Tangy arugula provides the base here, colorful radishes catch the eye, we get a little extra zing from the sweet peppers, and everything has a hint of sesame. We’ve used tahini in the dressing along with toasted sesame oil, and topped everything off with toasted black sesame seeds.
Happy hunter gathering!
If you can’t find these radishes, any favorite radish will do here, so feel free to substitute. Mix and match what you can find, or use just one variety.
Make the salad, put on your shades, and delight in a lively side dish that is perfect for any January meal.
Radish & Sesame Winter Salad
- 2 or 3 cups arugula
- Two large watermelon radishes, sliced thinly
- 4 or 5 small red radishes, sliced thinly
- 2 mini yellow sweet peppers, sliced thinly
- ½ small purple onion, sliced thinly and chopped
- Sprinkle of toasted black sesame seeds*
- 1 fat tbsp. tahini
- 1 modest tsp. sesame oil
- 1 tsp. capers, rough crush
- 2 tsp. rice wine vinegar
- 1 tsp. maple syrup or honey
- Salt to taste
- 1 tbsp. or so water to thin a bit
Prepare a bed of arugula on a large plate or platter. Arrange the radishes on top, and garish with the onions and peppers.
In a small canning or other jar, combine all dressing ingredients and shake well. Taste with a bit of radish for seasoning.
Dress the salad lightly and sprinkle with the seeds. Serve the rest of the dressing on the side.
*To toast the seeds: Place a tablespoon of sesame seeds in a dry frying pan over medium heat. Keep the pan moving so the seeds don’t burn, and when fragrant, remove to a plate so they stop toasting. Such a difference toasting makes!
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