Radish and Arugula Salad With Honey, Almonds and Mint
Note: To toast the almonds, place them in a small, dry skillet over medium-low heat, shaking the pan to avoid scorching, until the nuts are fragrant and lightly browned. Cool completely before using. This quick salad makes the most of two of spring’s most flavorful, farm-fresh ingredients: radishes and arugula. Both have a peppery bite, so author and farmer Susie Middleton quickly pickles thinly sliced radishes with a pinch of sugar to tame their heat; a little honey drizzled on top brings the whole thing together. The dish is simple and beautiful. From Middleton’s new “Fresh From the Farm.”
• 6 or 7 large fresh radishes (4 oz. total), tops and tails removed, very thinly sliced
• 2 tsp. fresh lemon juice plus 1/4 lemon, seeded, or more as needed
• 1/4 tsp. sugar
• 3/4 tsp. fine sea salt, or more as needed
• 4 c. loosely packed baby arugula leaves (about 2 1/2 oz. total)
• 4 tsp. small fresh mint leaves or large leaves torn into smaller pieces
• 1 tsp. extra-virgin olive oil, or more as needed
• 1/4 c. sliced almonds, toasted and coarsely crushed (see Note)
• 2-oz. wedge Parmigiano-Reggiano cheese (preferably a few inches long, for easier shaving)
• 1 tbsp. honey, for drizzling
• 4 small edible flowers, such as violets, chive blossoms or short mint sprigs, for garnish, optional
Combine the sliced radishes in a small, nonreactive bowl with 2 teaspoons of lemon juice, the sugar and ½ teaspoon salt. Let sit for 5 minutes, tossing occasionally.
Combine arugula and mint in a medium bowl. Squeeze the juice from the remaining 1/4 lemon over the greens, then drizzle on the oil. Sprinkle with the remaining 1/4 teaspoon salt, and toss to incorporate. Taste, and season with more lemon juice, oil and/or salt as needed.
Divide the arugula-mint mixture among individual plates, mounding each portion. Sprinkle some of the crushed almonds on top.