Served cold and swiftly after it is made, this lovely salad has crunch and tang. Not a drop of oil goes in it which makes it particularly refreshing served alongside grilled meats. There is always a plate of this salad whenever I cook beef kafta – think Lebanese inspired, generously spiced but well flavoured meatballs.
I like pairing this with smoked salmon too and serve it as an appetiser. Smoked salmon is salty. I don’t use very much of it. I do like how the ‘smokiness’ of the salmon with its distinct flavour, complements the tangy vinegar dressing, crunchy radishes and sweet peppers.
Radish, Bell Pepper & Mint Salad
|Makes:||~ 1 cup of salad. The Smoked Salmon Radish Appetiser should serve 6 when paired with a bit of flat bread.|
|Can recipe be doubled?||Yes|
|Make ahead?||30 minutes in advanced but it tastes best fresh.|
1 cup = 250ml =8.45 US fl oz
For the salad only
I like this salad cold. So I keep the radishes and mini bell peppers in the refrigerator until I am ready to make the salad.
For the salad
1. Thinly slice the radishes. I use a mandoline.
2. Dissolve the sugar and salt into the vinegar. You are looking for a tart and ever so slight sweet taste. The sugar is used to mellow the tartness of the vinegar. You need to add more or less sugar depending on the type of vinegar you use. It will also taste salty at this point. Toss the radishes in the vinegar dressing. Set it aside for 5 minutes.
3. Slice the mini bell peppers into 0.19″ (0.5 cm) thick. Toss the peppers with the radishes.
4. Toss, bell peppers, onions and mint with the radishes. Taste and adjust seasonings.
5. When you are ready to plate, leave most of the dressing behind, plate the salad and serve soonest possible.
For the Smoked Salmon Radish Appetiser
To plate, use the image of the salad featured above as a guide
1. Lay the salmon slices on your serving plate to form a circumference of a circle.
2. Start layering and overlapping the sliced radishes, working in a clockwise direction and inwards towards the centre.
3. Arrange the sliced bell peppers in the centre, overlapping them to stand in a pyramid shape.
4. Drizzle with extra virgin olive oil and sprinkle the black pepper. Serve as soon as possible if not, cover and refrigerate.
To recap, this post is part of my series on Meze, A Selection of Wonderful Little Bites. With the festive season almost upon us, I thought it would be useful to post some recipes for pre-dinner bites for your upcoming parties. Here is a picture of my recent meze party. There was enough of a delicious array of food to choose from and good home baked bread too.To find out the names of and the recipes for the meze I served, please refer to the picture below.
Zaalouk – Moroccan Roasted Eggplants and Tomatoes;
Kabis – Lebanese Pickled Turnips and Beets;
Moroccan inspired Radish, Bell Peppers and Mint Salad;
Flash Fried Sweet Mini Bell Peppers.
Greek inspired Shrimp with Tomatoes and Feta;
Hummus with Spiced Angus Beef Slices;
Beef Kafta – Lebanese inspired Meatballs.
Labneh – Lebanese Drained Yogurt Drizzled With Extra Virgin Olive Oil And Clover Honey;
Moroccan inspired Roasted Green Bell Peppers and Tomatoes With Olives;
Fresh Figs With Peppered Ricotta.
WHAT’S COMING UP NEXT?
Beef Kafta. This torpedo shaped meatball is inspired by the Lebanese kefta. It is generously spiced with cinnamon, allspice, and a few other spices. You need to get a good balance of the spices and the right cut of mince for a tender meatball.