Spring Radish Salad

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  • ounces radishes
  • 1tablespoon toasted pumpkin seed oil, or another flavorful nut oil (hazelnut or walnut)
  • tablespoon olive oil
  • teaspoon good cider vinegar
  • 1/4 cup finely chopped fresh herbs, like cilantro, chervil, or parsley, plus more for garnish
  • Freshly ground pepper, to taste
  • Sea salt, to taste
  • 1/4 cup toasted pumpkin seeds, plus more for garnish
  • A few pinches smoked salt, or truffle salt (optional)
  • teaspoon chopped chives
  1. Toast pumpkin seeds in a dry pan; set aside to cool
  2. Slice firm, crunchy radishes very thinly. Use a mandoline one step up from paper-thin. Place in bowl
  3. Drizzle radishes with oils and vinegar and toss. Add salt and pepper and taste. Make sure not to add too much salt, as you will add truffle salt at the end.
  4. Add chopped chervil and pepitas, Toss. Arrange on plate/bowl and sprinkle with a big pinch of truffle salt
  5. Garnish with chervil, chives, pepitas, and chive blossoms, if available
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