The Big Red Radish

Big Red Radishes

My mother bought these XXL red radishes the other day. I have no idea if they are a special variety or not but they had a wonderful mild taste. I just wanted to make something special with them, plus I decided to start using kefir more in my cooking. I got some kefir grains from mamajac a while ago and ever since my father has been making fresh kefir every evening. But, kefir is a story for itself and I will tell it soon. For now, here is a suggestion to incorporate it into a simple salad.

First, slice the radishes thin. I used my V-Slicer. Then, make a vinaigrette combining 1/4 cup sunflower oil, a few drops of white vinegar and some salt. In another cup, combine 1/2 cup kefir and 1 clove garlic, pressed through a garlic press. Pour a few tablespoons of vinaigrette over the sliced radishes, follow with kefir and sprinkle with parsley.

Note: This is my entry for this week’s WHB, which is hosted by me :) If you would like to participate, check the announcement post and send me your entries to palachinkablog [at] gmail [dot] com.


  1. I wrote about radish too. Your dressing sounds great and the photo is lovely.LL

  2. what a great looking bunch of radishes! I had some today in my cucumber and tomato salad. They are so unique…

  3. nice food styling. i love radishes so i’m completely biased when it comes to dishes that use them as the star! that dressing sounds so yummy. i must try.

  4. I should do this for my husband – he’s always keen on radishes and I never buy them. Your presentation is just lovely. Thanks for the inspiration.

  5. I love the photo of the radishes!! Looks absolutely beautiful. Beautiful light too…:) I’d never heard of the WHB, but will see if I can participate!

  6. I hope you have got my WHB entry :)Big Red Radish – this is so refreshing and healthy looking.

  7. My! What a lovely presentation! You certainly made radishes new and exciting. =)

  8. I have never seen radishes that large before. I’m intrigued..

  9. I think they’re “french breakfast” radishes, which are among my favorites due to their mild nature.

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