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Marinated Florida Radish and Cucumber Salad with Chickpea
Source: LeClercq Family Cookbook (Entered by Cheryl Hedger)Do you remember as a kid one special dish at the dinner table the signaled the peak of the growing season of summer? For me that was my grandmother’s tomato, cucumber and onion salad marinated in oil, vinegar with fresh herbs from her garden. This recipe is a southern take on that salad. See how many Florida grown veggies you can use and make this a real farmers market salad.
Serves: 6-8 Servings
Vegan!
Ingredients
6-8 large
firm, but ripe, wedged tomato
1 1/2 pounds
thinly sliced cucumber
8 large
thinly sliced radishes
1 large
thinly sliced sweet white onion
1/4 cup
white balsamic vinager
3/4 cup
extra virgin olive oil
1-2 clove
minced garlic
1 teaspoon
local, organic honey
1/2 teaspoon
lemon zest
8 large
red or green leaf or your favorite lettuce
1-18 ounce
can, well drained chickpeas or othe bean
to taste salt and pepper
1/4 cup
finely chopped Italian parsley
Step by Step Instructions
- In a blender, combine oilive oil, white balsamic vinegar, garlic, honey and blend on high for 10 seconds. If you don't have a blender put everything in a large bowl and using a wire wisk blend well.
- In a seperate bowl add the chickpeas and cover with dressing. Let marinate for 60 minutes before adding tomatos, cucmbers, radishes, onions and parsley. Mix well and season to taste with salt and pepper.
- Arrange lettuce on 6-8 plates, spoon marinated veggies and chickpeas on each leaf. Garnish with fresh herbs and a lemon wedge. My mother loved to top her salad with some grated parmesan cheese. Enjoy!
Comments
Comments added by fellow market members.
This salad is the perfect start to a summer dinner of grilled poultry or fish. Great with burgers or even on it's own. Enjoy