Yesterday was my weekly lunch with my mother and since we were out doing groceries till later than usual I wanted to make something quick for the two of us, so I prepared this recipe while we sipped some wine and enjoyed a little smoked salmon on the kitchen counter. Continue reading
The glass of wine and salmon has over the last couple of years become a mother daughter ritual, and I love it. Usually I cook very little with bacon but for a quick a tasty dish, it’s always a great addition. While we were grocery shopping, I found locally produced organic radishes and they just went great with this salad as it added colour, texture and a slightly spicy taste to the recipe.
Bacon & Radish Salad
Recipe for 4
Prep time: 7-9 min
Cook time: 5 min
200 g bacon
200 g radishes
100 g salad leaves
1-2 spring onion (white part only)
2-3 tbsp. pumpkin seeds
1.5 tbsp. white wine vinegar
3 tbsp. olive oil
Salt and pepper
Cook the bacon until crispy and nicely browned. Remove from heat and place on some kitchen paper. Cut the bacon into 2-3 cm pieces.
Finely slice the spring onion(s) and the radishes.
In a bowl make the dressing by mixing the vinegar and olive oil with salt and pepper to taste. Add the radishes and spring onions, mix and add the salad leaves and the pumpkin seeds. Toss all together and if using a serving plate transfer the salad. Top with the bacon and serve with some crusty bread.
Radishes always remind me of my childhood; I had to raise my arms to reach the top of the table to grab something. During summer days there would be radishes and salt on the dinner table during the aperitif time; my parents would have a beer, I would have fennel tea. I thought about these moments when I was waxing the wooden furniture on the terrace. It’s almost as if when I clean you have to concentrate on the object and this makes my memories come to life.
Besides my personal history, looking at the bigger picture, it is said that humans probably began eating radishes during the Neolithic era, that was about in 11’000 years ago. This veggie is said to come from the far east; an ancient Chinese writing tell of a recipe of raw carp macerated with radishes, ginger and other herbs. In Europe, it’s the Romans who took care of spreading the culture of this root.
(source: http://www.lesjardinslaurentiens.com/radis_histoire.html )
Radish Walnut and Goat Cheese Spaghetti
Recipe for 2
Time: 15-20 min
160-180 g spaghetti
Salt and pepper
2 tbsp breadcrumbs
Zest of a ½ small lemon
10 roughly chopped walnut kernels
2 tbsp chopped parsley
50g fresh goat cheese
Slice radishes, about 3 mm thick. Chop the parsley.
Boil water in a pot add salt and the spaghetti; cook them al dente.
Rub the breadcrumbs and the lemon zests together, add salt and pepper. Heat 2 tsp of olive oil in a pan and add the crumb mix and walnuts to brown for a couple of minutes.
Remove the pasta from the water but save about 2-3 tbsp of the cooking juice. Add the spaghetti to the breadcrumbs and mix with the pasta. Add the saved pasta juice and the radishes and mix again.
Plate and sprinkle over the parsley with some crumbled goat cheese.