Description
Inspired in Spain, this radish and herb salad is best served atop toast with smoked salmon, prosciutto or salty cheeses.
Ingredients
Units
Scale
DRESSING
- 3 TBS RED WINE VINEGAR
- 2 TBS HONEY
- 1 GARLIC BLOSSOM (SUB 1 SHALLOT FINELY CHOPPED)
- 1 TSP DIJON MUSTARD
- 1/4 cup EXTRA VIRGIN OLIVE OIL
SALAD
- 2 CUPS SMALL RADISHES, SCRUBBED CLEAN, THINLY SLICED
- 1/2 cup GENOVESE BASIL
- 1/4 cup FRESH DILL FRONDS
- 2 TBS FRESH MINT LEAVES
- 1 TBS THYME LAVES
- 1 TBS SPICY OREGANO LEAVES
- 1 TBS FRESH MARJORAM LEAVES
- 1/4 cup FRESHLY GRATED PAREMSEAN
- SEA SALT AND PEPPER TO TASTE
- 1 BAGUETTE, THINLY SLICED
- 2 CLOVES FRESH GARLIC
- 1/4 LB SMOKED SALMON
Instructions
- Rub each toasted slice of baguette with a whole clove of garlic to impart that spicy flavor to the bread without having to add chunks of garlic to the dish.
- Combine vinegar, honey and mustard in a small bowl. Whisk vigorously to combine and add the garlic flowers, picking off just the blossoms.
- Finely chop herbs by hand, removing and discarding all tough stems first.
- In a medium bowl, toss together the sliced radishes, basil, dill, mint, thyme, oregano, marjoram and Parmesan cheese.
- Add dressing one spoonful at a time and toss to combine.
- Top each piece of toast with a slice of smoked salmon and pile salad on top. Serve immediately.
- Category: Side, Appetizer, Lunch, Main