I signed up to test a recipe for Food52: Radish Sashimi by Alexandra of Lollipopsicle. Alexandra writes that "this recipe is a fun lil’ play on Japanese sashimi [because she likes] to prepare produce like you would animal protein."
I have to admit that, initially, I wasn't sure I agreed with the recipe title. Sashimi? When I think of sashimi, I think more of this...
But, I think that 'sashimi' refers to the fact that it's thinly sliced not so much that it's fish. So, if that's the case, this is radish sashimi. And, as Alexandria suspected, I was entranced with this dish. It was ridiculously simple with a refreshing crunch and surprising silkiness. I did skip the sugar - only because I forgot about it; we didn't miss it. And we will be making this dish again. Probably tomorrow.
- 1 bunch organic radishes
- 2 T gluten-free tamari
- 2 t olive oil
- zest and juice from 1 organic lime
- 1 to 2 t fresh herbs, finely chopped
Wash and dry radishes. Slice radishes on the thinnest setting of a mandolin. Place them on a serving plate. Drizzle with tamari, olive oil, and lime juice. Sprinkle with lime zest and fresh herbs. Let stand for 5 minutes before serving.
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